JPH11103778A - Container-sealed coffee having reduced acid content in extract of roasted coffee bean and method for producing same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a container-sealed coffee drink whose pH drop by sterilization is suppressed at the level suited for drinking without performing chemical neutralization using an edible alkaline agent, at the same time which is free from irritating sourness, and which has natural good flavor and taste well- balanced between bitterness and sourness, and characteristic to coffee. SOLUTION: This container-sealed coffee drink has a reduced amount of phytic acid contained in the extract of roasted coffee beans. In the coffee drink, the phytic acid content after sterilization is reduced preferably to <=15 wt.% of the caffeine content under conditions where the caffeine content in the extract of roasted coffee beans is not substantially lost. The above coffee drink is produced by reducing both the contents of phytic acid and chlorogenic acid in the extract of roasted coffee beans at the same time, and thereby the pH of the extract of roasted coffee beans before sterilization is elevated preferably up to beyond 6.0.

Description

DETAILED DESCRIPTION OF THE INVENTION

[Background of the Invention]

TECHNICAL FIELD The present invention relates to a coffee beverage in a sealed container in which the content of phytic acid in a roasted coffee bean extract is reduced, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, coffee beverages extracted from coffee beans have been directly used in homes, coffee shops, coffee shops, and the like, while, on the other hand, they have been produced in industrially produced cans. It is sold as a representative coffee beverage product in a sealed container,
Its demand has grown rapidly.

[0003] Such a so-called coffee beverage product in a sealed container is required to be able to be stored for a long period of time. Therefore, it is essential to carry out commercial sterilization called retort sterilization or UHT sterilization. .

However, commercial sterilization at such a high temperature kills microorganisms present in the sealed container while decomposing phytic acid and chlorogenic acid present in the coffee extract to produce phosphoric acid. , Quinic acid, caffeic acid, etc., thereby lowering the pH of the product and increasing the acidity, resulting in non-negligible deterioration of flavor and flavor.

[0005] Further, since a large number of various acids are present in coffee, acidity is very important together with bitterness and sweetness as a component of the flavor and flavor of coffee.
In recent years, there has been a tendency to avoid this sourness, and chlorogenic acid exhibits a sour taste with bitterness, bitterness and astringency. In addition, phytic acid exhibits an irritating sour taste, and seems to be strongly associated with the above-mentioned shunned sour taste.

Further, in the case of producing milk-containing coffee, unless the pH of the coffee extract used for mixing with the milk raw material is increased by any method, milk protein may cause isoelectric point precipitation. There is.

As a method for solving these problems, a method generally used at present is to neutralize a coffee extract by adding a food alkaline agent such as sodium bicarbonate before sterilization. How to

However, from the viewpoint of maintaining the natural and natural image of the beverage contained in the sealed container containing the coffee extract, it is desired to suppress the use of the alkaline agent for food. In addition, when the flavor and flavor of the product are considered first, the off-flavor of the alkaline agent for food, for example, a salty or slimy feeling derived from sodium bicarbonate is felt, and the flavor becomes flavor. , Want to suppress its use.

On the other hand, various methods have been conventionally proposed for removing acid from coffee extract. For example,
Japanese Patent Publication No. 60-12008 discloses a method for deoxidizing a coffee extract, which comprises contacting the coffee extract with powdered or flaked chitosan, collecting the deoxidized coffee extract after separation from the chitosan. Japanese Patent Publication No. 60-12009 discloses a coffee extract having a reduced acidity by a combination of electrodialysis and chitosan. The above publications all describe that the acid substantially retained by chitosan is mainly chlorogenic acid, but does not mention phytic acid, and also has a problem of lowering the pH of products due to sterilization. Is not enough.

[0010] JP-B-59-46576 describes a method for reducing caffeine and chlorogenic acid in plant raw materials, particularly coffee, using a solid adsorbent of Inago bean pod particles. Also, JP-A-7-32282
No. 3 discloses a method for reducing chlorogenic acid by contacting a coffee extract with a cyclodextrin polymer. Japanese Patent Application Laid-Open No. 3-65140 discloses a method in which malic acid is retained while predominantly containing chlorogenic acid. Is described in which coffee has been largely removed.

Further, JP-A-59-135840 discloses that chlorogenic acid in unroasted coffee is obtained by exchanging chlorogenic acid in a coffee extract with a volatile carboxylic acid using an anion exchange resin. Methods for reducing the content are described. In this method, the extract to be treated is unbrewed coffee, and no mention is made of phytic acid.

[Summary of the Invention]

DISCLOSURE OF THE INVENTION The present invention relates to a coffee beverage in a sealed container, wherein coffee extract is neutralized without chemical neutralization such as addition of a food-use alkaline agent when manufacturing a product. And keeping the pH after sterilization in a range suitable for drinking, further suppressing stimulating sourness which has an adverse effect on the flavor and flavor of coffee, unpleasantness with astringency having astringency and bitterness An object of the present invention is to suppress sourness and remarkably improve the flavor and flavor of coffee by eliminating the off-taste derived from the alkaline agent for food.

[0013]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above problems, and as a result, have solved the above problems by reducing phytic acid or phytic acid and chlorogenic acid in a coffee extract. Find out what you can do,
Based on this knowledge, the present invention has been completed.

That is, the present invention relates to a coffee beverage in a sealed container having a reduced content of phytic acid contained in a roasted coffee bean extract, and in another aspect, a method for producing a coffee beverage in a sealed container. It is a production method characterized in that the content of phytic acid contained in a roasted coffee bean extract is reduced.

In the present invention, the coffee beverage in a sealed container has a low irritating and undesirable acidity due to the presence of phytic acid more than necessary, and the pH of the coffee by sterilization without using a food alkaline agent. Is suppressed, and it is more preferable for drinking. As described above, the coffee beverage in the sealed container according to the present invention is of high quality with improved acidity, less mellow flavor and flavor, which have been shunned in recent years.

In a preferred embodiment of the present invention, the first aspect is that the phytic acid content is 15% by weight of the caffeine content while the caffeine content in the roasted coffee bean extract is substantially maintained. % In a sealed container, characterized in that it has been reduced to not more than 10% by weight without further reducing the caffeine content in the roasted coffee bean extract. A method for producing a coffee beverage in a sealed container, wherein the content of phytic acid is reduced to 15% by weight or less of the content of caffeine.

[0017] In a first preferred embodiment, the coffee beverage in a sealed container has a reduced phytic acid content in a roasted coffee bean extract so that the phytic acid content after sterilization is not more than a specific ratio. Thus, it is not necessary to use a food alkaline agent, the balance between coffee bitterness and sourness is improved, and the quality is improved to an easily drinkable flavor and flavor.

In a second preferred embodiment of the present invention, phytic acid and chlorogenic acid in the roasted coffee bean extract are simultaneously reduced, thereby increasing the pH of the roasted coffee bean extract before sterilization to 6.0. It is a manufacturing method characterized by raising the temperature to exceed the limit.

[0019] In a second preferred embodiment, the coffee beverage in a sealed container is characterized in that the phytic acid and chlorogenic acid in the roasted coffee bean extract are simultaneously reduced to reduce the pH decrease due to sterilization of the product so that the coffee beverage can be consumed. In addition to being able to significantly suppress the suitability, the pH of the roasted coffee bean extract before sterilization is increased to a specific value or more, thereby performing chemical neutralization by adding an alkaline agent for food. Since it is not necessary, it does not have any off-taste derived from food-grade alkaline agents, such as salty or slimy feeling derived from sodium bicarbonate, and suppresses stimulating sourness and unpleasant sourness and astringency. And a coffee beverage in a sealed container having good flavor and flavor.

[Specific description of the invention]

BEST MODE FOR CARRYING OUT THE INVENTION The type of roasted coffee beans used in the coffee beverage of the present invention is not particularly limited, and may be any of coffee beans such as Arabica, Robusta, and Rebellica. Further, coffee beans from any locality such as Brazil, Colombia and Indonesian species can be used. The roasted coffee beans may use only one type of beans alone, or may use two or more types of beans that are blended. Furthermore, there is no particular limitation on the method of roasting and pulverizing the roasted coffee beans, and there is no restriction on the degree of roasting and pulverization, and there is no restriction on the method of extraction from the beans.

The coffee beverage according to the present invention includes not only black coffee comprising a coffee extract but also any type of coffee to which the following dairy ingredients, sugars, flavors, emulsifiers, stabilizers and the like are added. In the present invention, the coffee bean extract (or coffee extract) is obtained by extracting coffee beans with water at an arbitrary temperature (usually hot water or hot water), and includes a dilution of the original extract. The soluble solids content (Brix.) Is usually less than 10%, preferably 5% or less.

[0022] The coffee beverage according to the present invention comprises:
For example, nutrients such as proteins (eg, casein), oligosaccharides (eg, isomaltoligosaccharide), polysaccharides (eg, cellulose), and various vitamins (eg, vitamin C) may be added. In addition to the above nutrients, furthermore, ordinary sweeteners (eg, sugar), milk ingredients (eg, milk), various flavors, stabilizers (eg, carrageenan), preservatives (eg, sodium benzoate), antioxidants (eg, vitamin E) ), An additive such as an emulsifier (eg, a sugar ester) may be added.

In the present invention, the above-mentioned coffee beverage is filled in a sealed container, that is, an ordinary sealed metal can (so-called can for canned coffee), a glass bottle, or the like, and sealed, followed by high-temperature sterilization (usually at 120 to 125 ° C.). It is intended for coffee beverages in sealed containers.

As described above, the coffee beverage in the sealed container according to the present invention basically has a reduced content of phytic acid contained in the roasted coffee bean extract. The present invention is also a method for producing a coffee beverage in a sealed container, wherein the content of phytic acid contained in a roasted coffee bean extract is reduced.

In the present invention, the ratio or degree of reducing the phytic acid content in the roasted coffee bean extract is as follows:
Basically, any condition may be used as long as the stimulating sourness due to phytic acid is suppressed and coffee is easy to drink.

In a first preferred embodiment of the present invention, the phytic acid content after sterilization is 15% by weight of the caffeine content while the caffeine content in the roasted coffee bean extract is substantially maintained. % In a sealed container having a reduced phytic acid content after sterilization without substantially reducing the caffeine content in the roasted coffee bean extract. A method for producing a coffee beverage in a sealed container, wherein the content of caffeine is reduced to 15% by weight or less. The reduction rate of the phytic acid content after sterilization is more preferably such that the phytic acid content is 10 to 15% by weight of the caffeine content.

Here, "the caffeine content is substantially maintained" or "without substantially reducing the caffeine content" means that the decrease in the caffeine content after sterilization is the same as before the sterilization. 2% or less. Further, “15% by weight or less of the caffeine content” means that the phytic acid content (or concentration) is 1 when the caffeine content (or concentration) is 100 mg / unit volume.
It means 5 mg / unit volume or less.

In a second preferred embodiment of the present invention, the phytic acid and chlorogenic acids in the roasted coffee bean extract are simultaneously reduced, thereby increasing the pH of the roasted coffee bean extract before sterilization to 6.0. Until more than 6.
A production method characterized by raising the temperature to 5 to 7.0.

In the present invention, “sterilization” after or before sterilization means high-temperature sterilization such as retort sterilization (usually at 120 to 125 ° C. for about 10 to 30 minutes) and UHT sterilization.

In the above-described method for producing a coffee beverage in a sealed container according to the present invention, the means for reducing phytic acid or phytic acid and chlorogenic acid contained in the roasted coffee bean extract include adsorption, affinity and the like. Any method that can be used for separation based on, for example, an anion exchange resin or the like can be used, but it is preferable to use an anion exchange resin.

Hereinafter, a method for producing a coffee beverage in a sealed container according to the present invention will be described in detail by exemplifying a method using an anion exchange resin which is a preferred embodiment of the present invention.

In the method of the present invention, first, the roasted coffee bean extract is brought into contact with an anion exchange resin as it is or after being adjusted to an appropriate concentration with water. As described above, the coffee bean extract that is brought into contact with the anion exchange resin has a soluble solid content (Brix.) Of usually less than 10%, preferably 5%.
% Or less. By the above treatment, phytic acid can be reduced, and the pH of the coffee bean extract before sterilization can be raised to a point where the addition of a food-grade alkaline agent is not required. In the present invention, it was found that when an anion exchange resin was used, phytic acid and chlorogenic acid could actually be simultaneously adsorbed and reduced. As a result, even after the subsequent sterilization treatment, it is possible to produce a coffee beverage having a good balance between acidity and bitterness with reduced stimulating sourness, unpleasant sourness and astringency.

Examples of the anion exchange resin to be brought into contact with the roasted coffee bean extract include styrene-based anion exchange resins, and those having a high retention of phytic acid or phytic acid and chlorogenic acid, for example, weak Basic anion exchange resins are more preferred. As the weakly basic anion exchange resin, for example, styrene-based anion exchange resins such as Amberlite IRA-35 and Amberlite IRA-93 (manufactured by Rohm and Haas) are suitable.

The method for bringing the coffee bean extract into contact with the anion exchange resin may be any method such as a batch method or a column method.
Two or more kinds of resins may be mixed and contacted.

The amount of the anion exchange resin used to contact the roasted coffee bean extract is usually 100 g of the coffee bean extract.
Is less than 0.5 to 10 g (i.e., less than 0.5 to 10 wt%), preferably 1 to 5 g (i.e., 1 to 5 wt%). Conditions for contacting the coffee bean extract with the anion exchange resin are usually 5 to 60 ° C, preferably 15 to 3 ° C.
At a temperature of 0 ° C., the treatment time is 1 to 30 minutes, preferably 5 to 15 minutes. It is preferable to carry out the contact treatment while stirring in the case of a batch system or while applying vibration in the case of a column system. By subjecting the roasted coffee bean extract to an anion exchange resin treatment in accordance with these treatment conditions, it is possible to achieve a desired reduction in phytic acid (and chlorogenic acid) and an increase in pH in the following preferred embodiments. it can.

When the roasted coffee bean extract is brought into contact with an anion exchange resin to simultaneously reduce phytic acid and chlorogenic acid in the coffee extract, the rate of reduction is as follows: The phytic acid concentration is preferably 15% or less of the caffeine concentration (35% or more as phytic acid reduction rate), more preferably 10% or less.
-15% (35-50% as phytic acid reduction rate). In order to obtain such a coffee extract, the pH of the coffee extract after the anion exchange resin treatment (before sterilization) is actually used as an index in consideration of the decomposition and reduction of these acids after the sterilization treatment. The anion exchange resin treatment may be performed until the pH exceeds 6.0, more preferably 6.5 to 7.0. It is desirable that caffeine is not lost as much as possible, and the reduction rate is preferably 2% or less, but this condition is satisfied in the anion exchange treatment, and there is almost no loss due to the subsequent sterilization treatment. By preparing as described above, even after the sterilization treatment, while having a moderate bitterness unique to coffee,
As a beverage, the balance between bitterness and acidity is improved, and a high-quality coffee beverage with improved flavor and flavor for easy drinking is obtained.

Further, the roasted coffee bean extract (usually pH 4.8 to 5.3) before sterilization is brought into contact with an anion exchange resin to simultaneously reduce phytic acid and chlorogenic acid in the coffee extract. The pH of the extract is preferably higher than 6.0 when the pH of the extract is raised to a point where the addition of a food-grade alkaline agent is not necessary. If the pH of the coffee bean extract before sterilization is low, there is a need to add a food-grade alkaline agent when considering the decrease in pH due to the subsequent sterilization treatment. More preferably, it is desirable to raise the pH to 6.5 to 7.0. That is, in the anion exchange treatment in this embodiment, it is desirable that the deoxidation treatment is performed until the pH after the treatment increases to a value higher than 6.0, preferably to 6.5 to 7.0. .

When the roasted coffee bean extract is brought into contact with an anion exchange resin, the soluble solid content (Brix) of the coffee extract is usually less than 10%, preferably 5% or less, and 10% or less. It is desirable to dilute the above-mentioned ones. The coffee beverage in a sealed container produced from this anion-exchange resin-treated extract has a well-balanced bitterness and acidity even after sterilization, and has a natural and good flavor and flavor inherent in coffee, and a mellow acidity. Have.

As described above, a roasted coffee bean extract preferably obtained by contacting with an anion exchange resin, that is, a coffee bean extract having reduced phytic acid (and chlorogenic acid) and increased pH After that, according to the usual method, adjust the dilution if necessary, as it is as black coffee, or as described above according to the type of other coffee milk ingredients, sugar, flavoring and other additives, then add metal After filling in a can or a glass bottle, passing through a sealing step such as winding, and then performing high-temperature sterilization such as retort sterilization, a coffee beverage in a sealed container according to the present invention can be obtained.

As described above, according to the above method, the roasted coffee bean extract is brought into contact with the anion exchange resin,
By selectively reducing phytic acid and chlorogenic acid simultaneously in the coffee extract, the pH of the extract can be raised to a point where the addition of a food-grade alkaline agent is not required. As a result, unpleasant acidity is reduced, and the decrease in pH due to sterilization is suppressed to a height suitable for drinking, the balance between bitterness and acidity is good, and the natural natural good flavor and flavor inherent to coffee are sealed. It becomes possible to produce containerized coffee beverages.

[0041]

The present invention will be described in more detail with reference to the following examples, which do not limit the present invention.

Example 1 Black Coffee Santos No. After extracting (95 ° C.) the roasted coffee beans (pulverized product) of No. 2 to obtain an extract of 10 times the amount (weight) of coffee beans (pH 5.03), soluble solids (Bri)
x. Anion exchange resin (Amberlite IRA-35: manufactured by Rohm and Haas Co.) was added to 1000 g of this 20 ° C. coffee extract having 2.32% in an amount of 2% by weight. After 30 minutes of stirring and contact, the extract and the resin were filtered and separated. As a result, the pH of the roasted coffee extract increased to 7.00. Then, the treatment liquid was prepared so that the soluble solids content (Brix.) Was 1.
After adjusting the dilution to 35% with water, filling and canning in a can, the mixture was subjected to retort sterilization (121 ° C. for 10 minutes). As a result, phytic acid and chlorogenic acid were reduced by 49% and 32%, respectively, as compared with before the anion exchange resin treatment. The phytic acid concentration with respect to the caffeine concentration at this time was 13.2%. Also, although the pH of the coffee had dropped to 5.51, it had a mild acidity,
It has a good balance between bitterness and sourness, and does not have the unpleasant taste derived from the alkaline agent for food, for example, the salty or slimy feeling derived from sodium bicarbonate. It was a coffee drink.

Comparative Example 1 The soluble solid content (Brix.) Of the coffee extract (pH 5.03) obtained in Example 1 was 1.35% without adding anything other than water. After filling and winding in a can, the mixture was subjected to retort sterilization (121 ° C. for 10 minutes). As a result,
The pH of the coffee dropped to 4.81, which resulted in unpleasant drinkable flavors and flavors with noticeable acidity.

Comparative Example 2 The pH of the coffee extract (pH 5.03) obtained in Example 1 was increased to 6.01 by adding 600 ppm of sodium bicarbonate, and the soluble solids ( Brix.) 1.35%
After adjusting the dilution with water so as to fill the cans and tightening them, retort sterilization (at 121 ° C. for 10 minutes) was performed. As a result, the pH of the coffee drops to 5.50, and although the sourness is inconspicuous, the salty and slimy feeling derived from sodium bicarbonate is felt, and the coffee has its natural and good flavor,
The flavor was poor compared to that of the present invention.

Example 2 Black Coffee Santos No. After extracting the roasted coffee beans (crushed product) of No. 2 (95 ° C.) to obtain an extract of 10 times the amount (weight) of the coffee beans (pH 5.04), the soluble solid content (Bri) was obtained.
x. Anion exchange resin (Amberlite IRA-35) was added to 1000 g of this 20 ° C. coffee extract at 2.25% so that the addition rate was 2% by weight, and the mixture was stirred for about 5 minutes and contacted. After that, the extract and the resin were separated. As a result, the pH of the roasted coffee extract was 5.54.
Up. Then, this treatment liquid is converted into a soluble solid content (B
rix. ) Is adjusted to 1.35% with water.
After filling in cans and tightening, retort sterilization (121 ° C)
For 10 minutes). As a result, phytic acid and chlorogenic acid were reduced by 27% and 19%, respectively, as compared to before the anion exchange resin treatment. The phytic acid concentration relative to the caffeine concentration at this time was 18.6%. Although the pH of the coffee was lowered to 5.12, it had a mild acidity, a good balance of bitterness and acidity, and off-flavors derived from alkaline agents for foods, such as salty and slimy foods derived from sodium bicarbonate. It was a coffee beverage in a sealed container having no natural feeling and a natural good flavor and flavor inherent to coffee. However, as compared with those to which sodium bicarbonate was added, the pH after the retort sterilization was low, and the flavor and flavor were slightly more acidic.

Example 3 Black Coffee Santos No. After extracting (95 ° C.) the roasted coffee beans (pulverized product) of No. 2 to obtain an extract of 10 times the amount (weight) of coffee beans (pH 5.03), soluble solids (Bri)
x. Anion exchange resin (Amberlite IRA-35) was added to 1000 g of this 20 ° C. coffee extract having a concentration of 2.25% at a rate of 2% by weight, and the mixture was stirred for about 12 minutes and contacted. After that, the extract and the resin were separated. As a result, the pH of the roasted coffee extract was 6.0.
It rose to 1. After diluting the treated liquid with water so that the soluble solids content (Brix.) Becomes 1.35%, filling it in a can, tightening it, and then retort sterilizing (12).
(1 ° C. for 10 minutes). As a result, phytic acid and chlorogenic acid were reduced by 37% and 28%, respectively, as compared with those before the anion exchange resin treatment. The phytic acid concentration relative to the caffeine concentration at this time was 14.8%. Also, although the pH of the coffee was lowered to 5.32, it had a mild acidity, a good balance between bitterness and acidity, and off-flavors derived from food-grade alkaline agents, such as salty and slimy foods derived from sodium bicarbonate. It was a coffee beverage in a sealed container having no natural feeling and a natural good flavor and flavor inherent to coffee.

Example 4 Black Coffee Santos No. After extracting the roasted coffee beans (crushed product) of No. 2 (95 ° C.) to obtain an extract of 10 times the amount (weight) of the coffee beans (pH 5.04), the soluble solid content (Bri) was obtained.
x. ) Is 2.44%, and two kinds of anion exchange resins (Amberlite IRA-35 and Amberlite IRA-93: both manufactured by Rohm and Haas) are added to 1000 g of this 20 ° C coffee extract. The mixture was added by weight% and stirred for 30 minutes to bring them into contact, and then the extract and the resin were separated. As a result, the pH of the roasted coffee extract
Rose to 7.00. Then, this treatment liquid was diluted with water so that the soluble solid content (Brix.) Became 1.35%, filled in a can, wound tight, and then subjected to retort sterilization (121 ° C. for 10 minutes). did. As a result, compared to before the anion exchange resin treatment, phytic acid was 49%,
Chlorogenic acid was reduced by 38%. At this time, the phytic acid concentration relative to the caffeine concentration was 10.8%. In addition, although the pH of the coffee was lowered to 5.52, it had a mild acidity, had a good balance between bitterness and acidity, and had an unpleasant taste derived from an alkaline agent for food, for example, salty taste and sliminess derived from sodium hydrogen carbonate. It was a coffee beverage in a sealed container having no natural feeling and a natural good flavor and flavor inherent to coffee.

<Comparative Example 3> To the coffee extract (pH 5.04) obtained in Example 4 described above, the soluble solid content (Brix.) Was 1.35% without adding anything other than water. After filling and winding in a can, the mixture was subjected to retort sterilization (121 ° C. for 10 minutes). As a result,
The pH of the coffee had dropped to 4.82, and the drink had an unpleasant flavor and flavor with a noticeable sour taste.

Comparative Example 4 The pH of the coffee extract obtained in Example 4 (pH 5.04) was increased to 5.98 by adding 600 ppm of sodium bicarbonate, and the soluble solids ( Brix.) 1.35%
After adjusting the dilution with water so as to fill the cans and tightening them, retort sterilization (at 121 ° C. for 10 minutes) was performed. As a result, the pH of the coffee drops to 5.51, and although the sourness is inconspicuous, the salty and slimy feeling derived from sodium bicarbonate is felt, and the natural and good flavor inherent in coffee,
The flavor was poor compared to that of the present invention.
In the above Example 4, the coffee beverage of the present invention obtained by the anion exchange resin treatment and reduced in phytic acid and chlorogenic acid and the coffee beverage to which the sodium hydrogen carbonate obtained in Comparative Example 4 was added were 12% When a triangle test was conducted by a panel of names, a significant difference was observed between the two with a 1% risk factor. Table 1 shows the results.

The person present prefer <Table 1> Triangle tests correct user / contestant significant difference evaluation items present invention coffee taste significant differences in answer who added coffee 11/12 Yes the test of the present invention coffee / sodium bicarbonate 9/11 Yes prefer invention coffee flavor prefer 10/11 Yes the present invention coffee 10/11 Yes invention coffee bitterness prefer the acidity of the

Example 5 Milk and sugar-containing coffee Santos No. After extracting the roasted coffee beans (crushed product) of No. 2 (95 ° C.) to obtain an extract of 10 times the amount (weight) of the coffee beans (pH 5.04), the soluble solid content (Bri) was obtained.
x. ) Is 2.44%, and two kinds of anion exchange resins (Amberlite IRA-35 and Amberlite IRA-93) are added to 1000 g of this 20 ° C. coffee extract.
The mixture was added by weight% and stirred for 30 minutes to bring them into contact, and then the extract and the resin were separated. As a result, the pH of the roasted coffee extract increased to 7.00. Then, 10% by weight of milk (commercially available unadjusted milk) and 5% by weight of sugar are added, and water is added to the coffee processing liquid so that the soluble solid content (Brix.) Becomes 1.35%. After adjusting the dilution with, filling in cans and tightening, retort sterilization (1
At 24 ° C. for 20 minutes). As a result, phytic acid and chlorogenic acid were reduced by 49% and 38%, respectively, as compared with before the anion exchange resin treatment. At this time, the phytic acid concentration with respect to the caffeine concentration was 11.0%. In addition, although the pH of the coffee had dropped to 6.26, it had a mild acidity, a good balance between bitterness and acidity, and a good balance between coffee and milk or sugar. It was a coffee beverage in a sealed container having the natural and good flavor and flavor inherent in coffee without any offensive taste, for example, no salty or slimy feeling derived from sodium bicarbonate.

<Comparative Example 5> The pH of the coffee extract obtained in Example 1 was increased to 6.76 by adding 1200 ppm of sodium bicarbonate, and milk (commercially available unadjusted milk) was added. 10% by weight, 5% by weight sugar
Was added so as to obtain the addition ratio. Then, the mixture was diluted with water so that the soluble solid content became 1.35%, filled in a can, wound tightly, and then subjected to retort sterilization (at 124 ° C for 20 minutes). As a result, the pH of the coffee drops to 6.28, and although the sourness is inconspicuous, the saltiness and sliminess derived from sodium bicarbonate are considerably felt, and the natural and good flavor and flavor inherent in coffee are the same as those of the present invention. It was poor compared to. In the above-mentioned Example 5, the coffee beverage of the present invention obtained by the anion exchange resin treatment and having reduced phytic acid (and chlorogenic acid) and the coffee beverage to which sodium hydrogen carbonate obtained in Comparative Example 5 was added were added. When a triangle test was performed by 12 panelists, a significant difference was observed between the two with a risk factor of 1%. Table 2 shows the results.

Table 2 Triangle test Correct answerer / answerer Significant difference Coffee of the present invention / coffee with added sodium bicarbonate 11/12 Yes Evaluation items for correct answerer of the above test Coffee of the present invention Coffee of the present invention who prefers a preference significant difference 8/11 Yes prefer 10/11 Yes invention coffee bitterness prefer the acidity of 10/11 Yes the present invention coffee prefer the flavor

[0054]

According to the present invention, the phytic acid in the roasted coffee bean extract is reduced, and the pH of the coffee extract before sterilization is appropriately increased, thereby making it possible to use the alkaline agent for food. It is not necessary to perform neutralization, for example,
It is possible to provide a coffee beverage in a sealed container having a natural and good flavor and flavor inherent in coffee, without any salty taste or slimy feeling derived from sodium hydrogen carbonate. Moreover, by reducing excess phytic acid without decreasing caffeine, it had a mild acidity,
A coffee beverage in a sealed container having a good balance between bitterness and acidity can be provided. Thus, it was unexpectedly believed that the reduction of phytic acid in the roasted coffee bean extract significantly improved the flavor and flavor of coffee while eliminating the need for the addition of a food alkali. Is done.

Claims (10)

[Claims] 1. A coffee beverage in a sealed container, wherein the content of phytic acid contained in a roasted coffee bean extract is reduced. 2. The phytic acid content is reduced to 15% by weight or less of the caffeine content while the caffeine content in the roasted coffee bean extract is substantially maintained.
A coffee beverage in a sealed container according to claim 1. 3. The coffee beverage in a sealed container according to claim 1, wherein both phytic acid and chlorogenic acid are reduced. 4. A method for producing a coffee beverage in a sealed container, wherein the content of phytic acid contained in a roasted coffee bean extract is reduced. 5. The phytic acid content after sterilization is reduced to 15% by weight or less of the caffeine content without substantially reducing the caffeine content in the roasted coffee bean extract. 5. The production method according to 4. 6. The method according to claim 4, wherein phytic acid and chlorogenic acid are simultaneously reduced. 7. The method according to claim 6, wherein phytic acid and chlorogenic acid in the roasted coffee bean extract are simultaneously reduced, thereby increasing the pH of the roasted coffee bean extract before sterilization to above 6.0. The production method described in 1. 8. The method according to claim 7, wherein the pH of the roasted coffee bean extract before sterilization is increased to 6.5 to 7.0. 9. The method according to claim 6, wherein the method for simultaneously reducing phytic acid and chlorogenic acid in the roasted coffee bean extract comprises contacting the extract with an anion exchange resin. The production method according to the paragraph. 10. A soluble solid content (B) in a coffee bean extract.
rix. ) Is less than 10%, and the amount of the anion exchange resin used is less than 10% by weight based on the extract.