TW200838436A - Milk coffee beverage packed in container - Google Patents

Milk coffee beverage packed in container Download PDF

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Publication number
TW200838436A
TW200838436A TW97105618A TW97105618A TW200838436A TW 200838436 A TW200838436 A TW 200838436A TW 97105618 A TW97105618 A TW 97105618A TW 97105618 A TW97105618 A TW 97105618A TW 200838436 A TW200838436 A TW 200838436A
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TW
Taiwan
Prior art keywords
coffee
milk
container
acid
chlorogenic acid
Prior art date
Application number
TW97105618A
Other languages
Chinese (zh)
Inventor
Shinji Yamamoto
Yoshinobu Hayakawa
Tatsuya Kusaura
Hidefumi Yamane
Kiyoshi Kataoka
Original Assignee
Kao Corp
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Application filed by Kao Corp filed Critical Kao Corp
Publication of TW200838436A publication Critical patent/TW200838436A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/243Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

Disclosed is a milk coffee beverage packed in a container, which is sterilized by heating and satisfies the following requirements (A) to (D): (A) the concentration of a chlorogenic acid component is 0.14 to 0.5 mass%; (B) the [(chlorogenic acid component)/tannin] ratio is 0.6 to 0.97 by mass; (C) the [(dichlorogenic acid component)/(chlorogenic acid component)] ratio is 0.06 to 0.13 by mass; and (D) the content of a quinic acid component is 0.021 to 0.2 g/100 g.

Description

200838436 九、發明說明: 【發明所屬之技術領域】 本發明係關於一種綠原酸濃度較高之容器裝牛奶咖啡飲 料。 【先前技術】 作為高血壓病之治療藥物,可列舉:作用於神經因子之 調節系統的各種神經阻斷劑、作用於與液性因子相關之調 即系統的 ACE (angiotensin converting enzyme,血管緊張 素轉化酶)抑制劑、AT (angiotensin,金管緊張素)受體杪 抗劑、與來源於血管内皮之物質的調節系統相關的G拮抗 劑、與腎臟内之體液調節系統相關之降壓利尿藥等藥品, 該等藥品於醫療機構中主要用於重症高血壓患者。但就目 月而a,用於治療高血壓病的藥品除滿足有效性以外,相 反亦存在不少副作用,故會給患者帶來較大負擔。 因此,飲食療法、運動療法、控制飲酒吸煙等藉由改善 生活之一般療法,正廣泛應用於包括輕症之高於正常值的 同血[心者乃至重症高血壓患者。伴隨著對一般療法重要 性認識之提高,人們不斷意識到改善飲食生活尤為重要。 並且,目前正盛行自具有降血壓作用之食物中尋求來源於 食物之降壓素材,而大量進行其有效成分之分離及鐘定。 另方面已報告有:藉由降低咖啡飲料組合物内所含 之搜基虱醌,並且將咖啡飲料組合物中之羥基氫醌/綠原 酸類重ΐ比設為1〇/1〇〇〇〇以下,可見降血壓作用 05/72533) 〇 129157.doc 200838436 又,作為綠原酸濃度較高者,已提出調配有生豆萃取物 者(JP、A 2003-204755、JP-A 2003-204756)。 於JP-A 7-313 062、JP-A 7-313 063中,揭示有混合活性 碳,而獲得可降低咖啡因之咖啡萃取液的方法、及罐裝咖 啡。 於JP-A 2000-69910中,揭示有控制可溶性固形分濃度之 咖啡製造方法。 於JP-A 2000-175 623中,揭示有使用多種咖3非豆之咖啡 製造方法。 KJP-A 2004-33023、JP-A 2004-81207、JP-A 2004-137287、JP-A 2006-204192、於 JP-A 2006-230402 以及 JP-A 2006-288388中,揭示調配有綠原酸的咖啡飲料。 於JP-A 2005-40068中,揭示有罐裝咖啡飲料之製造方 法。 於JP-A 2006-81451中,揭示有對L值進行了控制的咖啡 飲料之製造方法。 【發明内容】 即,本發明係關於一種容器裝牛奶咖啡飲料,其係經加 熱殺菌處理者,且滿足如下條件: (A)綠原酸類(chlorogenic acids)之濃度為0.14〜0·5質量% ; (Β)綠原酸類/丹寧之質量比為0·6〜0.97 ; (C) 二綠原酸類/綠原酸類之質量比為0.06〜0.13 ;並且 (D) 奎尼酸之含量為0.021〜0.2 g/1 00 g。 於JP-A 2003-204755中,雖揭示有綠原酸濃度較高之容 129157.doc 200838436 器裝咖啡飲料,但並未揭示綠原酸與丹寧之比率。且,揭 不有開封後之過氧化氫的生成較少的情況。 又上述先則公開帛中均未揭*綠原酸類/丹寧或二綠 原酸類/綠原酸類的比率。 、 本發明提供—種綠原酸濃度較高、且長期保存時之穩定 !生及風味倶佳之用以流通銷售之容器裝牛奶咖錢料。200838436 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a container-packed milk coffee beverage having a high concentration of chlorogenic acid. [Prior Art] As a therapeutic drug for hypertension, various nerve blockers acting on a neuronal regulatory system, ACE (angiotensin converting enzyme), which acts on a system related to a liquid factor, may be cited. Invertase) inhibitors, AT (angiotensin) receptor antagonists, G antagonists associated with regulatory systems derived from vascular endothelium, and antihypertensive diuretics associated with body fluid regulation systems in the kidney Drugs, which are mainly used in medical institutions for patients with severe hypertension. However, in addition to the effectiveness of the drugs used to treat hypertension, there are many side effects, which will impose a greater burden on patients. Therefore, dietary therapy, exercise therapy, smoking control, and other general treatments that improve living are widely used in patients with mild to high blood pressure [hearts and even severely ill patients]. With the increased awareness of the importance of general therapy, people are constantly realizing that improving their diet is especially important. Moreover, it is currently prevalent in the pursuit of food-derived antihypertensive materials from foods with blood pressure lowering effects, and the separation and quantification of its active ingredients are carried out in large quantities. In another aspect, it has been reported that by reducing the amount of bismuth contained in the coffee beverage composition, the ratio of hydroxyhydroquinone/chlorogenic acid in the coffee beverage composition is set to 1〇/1〇〇〇〇. The following is the blood pressure lowering effect 05/72533) 〇129157.doc 200838436 Also, as a higher concentration of chlorogenic acid, it has been proposed to prepare raw bean extract (JP, A 2003-204755, JP-A 2003-204756) . In JP-A No. 7-313 062, JP-A No. 7-313 063, a method of mixing a living activated carbon to obtain a caffeine-reducing coffee extract, and a canned coffee are disclosed. A coffee making method for controlling the concentration of soluble solids is disclosed in JP-A No. 2000-69910. A method of manufacturing a coffee using a plurality of coffee beans is disclosed in JP-A No. 2000-175 623. KJP-A 2004-33023, JP-A 2004-81207, JP-A 2004-137287, JP-A 2006-204192, JP-A 2006-230402, and JP-A 2006-288388 disclose the preparation of chlorogenic acid Coffee drink. A method of manufacturing a canned coffee beverage is disclosed in JP-A 2005-40068. A method of producing a coffee beverage having an L value is disclosed in JP-A No. 2006-81451. SUMMARY OF THE INVENTION The present invention relates to a container-packed milk coffee beverage which is heat-sterilized and satisfies the following conditions: (A) The concentration of chlorogenic acids is 0.14 to 0.5 mass%. (Β) The mass ratio of chlorogenic acid/dennin is 0·6~0.97; (C) the mass ratio of dichlorogenic acid/chlorogenic acid is 0.06~0.13; and (D) the content of quinic acid is 0.021. ~0.2 g/1 00 g. In JP-A 2003-204755, although a higher concentration of chlorogenic acid was disclosed, the ratio of chlorogenic acid to tannin was not revealed. Moreover, there is no case where the generation of hydrogen peroxide after opening is small. Further, in the above, the ratio of chlorogenic acid/dannin or dichlorogenic acid/chlorogenic acid is not disclosed. The invention provides a containerized milk coffee money material which is high in chlorogenic acid concentration and stable in long-term storage, and which is good in flavor and flavor.

本發明者就一方面維持烘焙咖啡豆特有之風味,一方面 使長期保存時之敎性及風味俱佳的容器裝牛奶咖哪飲料 進行研九,結果發現:將綠原酸濃度、綠原酸類/丹寧質 里比、以及二綠原酸類/綠原酸類比率控制在特定範圍極 為有效。 精由本發明,可獲得綠原酸濃度較高,且長期保存時之 %疋性及風味俱佳之容器裝牛奶咖啡飲料。 就生理效果及風味、穩定性之觀點而言,於本發明之容 器裝牛奶咖啡飲料中含有〇·14〜0·5質量% (以下,凡未特別 注明僅記作%)之綠原酸類,較好的是含有〇145〜〇·4%,更 好的是含有0.15〜0.37%,更好的是含有0.155〜〇·36°/。,尤 其好的是含有0.16〜0.2%。作為該綠原酸類,包含三種: (Α1)單咖啡醯奎尼酸、(Α2)阿魏醯奎尼酸、以及(Α3)二咖 啡醯奎尼酸。此處,作為(八1)單咖_醯奎尼酸,可舉出選 自3-咖啡隨奎尼酸、4-咖啡醯奎尼酸以及5-咖啡醯奎尼酸 中之一種以上。又,作為(Α2)阿魏醯奎尼酸,可舉出選自 3-阿魏醯奎尼酸、4-阿魏醯奎尼酸以及5-阿魏醯奎尼酸中 之一種以上。作為(Α3)二咖啡醯奎尼酸,可舉出選自3,4_ 129157.doc 200838436 二咖啡醯奎尼酸、3,5-二咖啡醯奎尼酸以及4,5-二咖啡醯 奎尼酸中之一種以上。該綠原酸類之含量可利用高效液相 層析儀(HPLC,high-performance liquid chromatography)進 行測定。作為HPLC之檢測方法,可藉由uV(Ultraviolet, 紫外線)檢測進行檢測。進而,可藉由CL (Chemiluminescence , 化 學 發 光)檢 測 、 EC(Electrochemical,電化學)檢測、LC-Mass (liquid chromatography-Mass,液相層析_質譜)檢測等,而以高靈The inventors of the present invention have maintained the unique flavor of roasted coffee beans on the one hand, and on the other hand, researched the milk and coffee beverages in containers which are excellent in long-term preservation and good in flavor, and found that the concentration of chlorogenic acid and chlorogenic acid were obtained. / Tannin mass ratio, and the ratio of dichlorogenic acid/chlorogenic acid are extremely effective in a specific range. According to the present invention, a container-packed milk coffee beverage having a high concentration of chlorogenic acid and having excellent enthalpy and flavor during long-term storage can be obtained. From the viewpoint of physiological effects, flavor, and stability, the chlorogenic acid containing 〇·14 to 0.5% by mass (hereinafter, unless otherwise specified, only %) is contained in the container-packed milk coffee beverage of the present invention. Preferably, it contains 〇145~〇·4%, more preferably 0.15~0.37%, and even more preferably 0.155~〇36°/. Especially good is 0.16~0.2%. As the chlorogenic acid, there are three types: (Α1) single coffee quinic acid, (Α2) ferulic acid, and (Α3) dicaffein quinic acid. Here, as the (eight 1) mono-caloric acid, one or more selected from the group consisting of 3-coffee quinic acid, 4-coffee quinic acid, and 5-coffee quinic acid may be mentioned. In addition, as the (Α2) ferulic acid, one or more selected from the group consisting of 3-awei quinic acid, 4-awei quinic acid, and 5-awei quinic acid may be mentioned. As (Α3) espressoquinone quinic acid, it can be exemplified by 3,4_129157.doc 200838436 two coffee quinic acid, 3,5-two coffee quinic acid and 4,5-two coffee quinonic acid One or more of acids. The content of the chlorogenic acid can be measured by high-performance liquid chromatography (HPLC). As a detection method of HPLC, it can be detected by uV (Ultraviolet) detection. Further, it can be detected by CL (Chemiluminescence), EC (Electrochemical), LC-Mass (liquid chromatography-Mass), and the like.

敏度對綠原酸類進行檢測。 於本發明中,就易於控制保存穩定性與風味之平衡方面 而吕’一綠原酸類/綠原酸類之質量比,即,(八3)/[(八1) + (A ) + (A )]較好的是0.06〜0·13,更好的是〇 〇8〜〇127,更 好的是0.1〜0.12。 就咖啡原有風味之方面而言’本發明之容器裝牛奶咖, 飲料中,出〇2(過氧化氣)之含量較好的ppm以下,更 好的是(M PPm以下,尤其好的是G.G1沖喊下。過氧化氫 之測定可使用通常所使用之過氧务气媒 7| ? 巧虱化虱儀,例如可使用Sensitivity detects chlorogenic acids. In the present invention, it is easy to control the balance ratio between the storage stability and the flavor, and the mass ratio of the chlorogenic acid/chlorogenic acid, that is, (eight 3) / [(eight 1) + (A ) + (A )] is preferably 0.06~0·13, more preferably 〇〇8~〇127, more preferably 0.1~0.12. In terms of the original flavor of coffee, 'the container milk coffee of the present invention, the content of the mash 2 (peroxidation gas) is preferably less than or equal to ppm, and more preferably (below M PPm, especially good G.G1 screams. The measurement of hydrogen peroxide can be carried out using the peroxygen gas medium 7® that is usually used.

Central科學公司製造之高靈敏产 或观度過乳化氫儀(SIJP概 ORITECTOR MODEL 5)等。 本發明所使用之自烘培咖哪豆接 广立致取之咖啡萃取物,可由 來源於咖啡豆之萃取物、即溶咖啡 讲阱之水溶液、液體咖啡萃 取物等調製而成。 本發明中之用以提取咖啡萃取铷 取物之咖啡豆的種類,例如 可舉出:巴西咖啡豆、哥倫比亞咖 邻且、坦桑尼亞咖啡 129157.doc 200838436 豆、摩卡咖啡豆、吉力馬割羅㈣豆 山咖㈣。作為―非 為,啡豆、藍 等。咖啡豆可使用—種 羅布斯塔種 亦可混合使用多種。對热& a , 培而將咖啡豆製成烘培咖啡豆之方好的= 法,有直火式或熱風式、半熱風式,更好的t=:培方 二: 3〇rc,更好的是m 就風味方面^,、時 。〜1〇〇c,更好的是冷卻至1〇载。作為洪培咖啡: 培度’有極淺培、肉桂料、中培、中深培、都會烘培、 全都會烘培、法式烘培、義式烘培’較好的是極淺培、肉 桂烘焙、中焙、中深焙、都會烘焙。 利用色差儀所測得之烘、培度的L值為6〇以下,較好的是 10 50更好的疋15〜25。又,較好的是混合使用來源於洪 焙度不同之咖啡豆之萃取物。此時,可將來源於具有[值 為40〜60之烘焙度的咖啡豆之萃取物與來源於具有l值 10〜39之烘焙度之咖啡豆之萃取物併用。於併用之情形 時,較好的是將來源於具有L值為35〜55之烘焙度的咖啡豆 之萃取物與來源於具有L值為15〜25之烘焙度的咖啡豆之萃 取物併用,更好的是將來源於具有L值為35〜53之烘焙度的 咖啡豆之萃取物與來源於具有L值為16〜24之烘焙度的咖徘 豆之萃取物併用,最好的是將來源於具有L值為36〜51之烘 焙度的咖啡豆之萃取物與來源於具有L值為16·5〜22之烘焙 度的咖啡豆之萃取物併用。又,於併用來源於烘焙度不同 之咖啡豆之萃取物或者單獨使用一種咖啡豆之萃取物時, 129l57.doc -10- 200838436 亦可將來源於生咖啡豆之萃取物與烘焙咖哪豆併用。 關於自烘焙咖啡豆之萃取方法,例如可舉出··利用水〜 熱水(〇〜loot)等萃取溶劑,自烘焙咖啡豆或其粉碎物進 .行萃取之方法等。粉碎程度可列舉:極細碾碎 (0.250〜0,500 mm)、細礙碎(〇3〇〇〜〇65〇叫、中細礙碎 (0.530M.000 mm)、巾等碾碎(〇㈣…5〇〇 _)、粗礙碎 (〇,850〜2.100 mm)、極粗碾碎(1 _〜2.5〇〇㈣,或將平均 粒徑為3, mm左右之粉碎物切碎而成者。㈣之萃取方 法可列舉:煮沸式、義式濃縮式、虹吸式、滴據式(滤 紙、法蘭絨濾、網等)等。又,於自生咖啡豆提取萃取物 時,亦可選用上述方法。 作為萃取溶劑’可舉出:水、含醇水、牛奶、蘇打水 等。萃取溶劑之PH值通常為4〜1〇,就風味方面而言,較好 的是5〜7。再者,於萃取溶劑中,亦可含有PH調節劑,例 如2酸氣鈉、碳酸氯鈉、L-抗壞血酸、L-抗壞血酸納, 而適當調節pH值。 .作為咖啡萃取器’可舉出··據紙咖哪壺、不織布滴滤 :”工吸=啡壺、法蘭絨遽網咖哪壺、義式、咖 咖❹'土耳其”壺、冰滴壺、煮沸式 咖啡泛、可進行加熱之鋼、 ^ ^ ^ 攪拌鍋及可進行攪拌之鍋、吁 ^ …、、氏或不織布之袋狀構造體、於 上#及於贺嘴下部可對咖 體(筛孔或沖孔金屬等)之商^〜質性固液分離之構造 可㈣n 慮萃取器、於上部及下部具有 了對加讲丑進行實質柯 、、 液力離之構造體(篩孔或沖孔金 129157.doc 200838436 :等)之管柱萃取器等。萃取器中亦可具有可進行 二之構造(例如’電熱器,可通入溫水、蒸氣或冷:之 W官)。 、、乍為:取方法’可舉出分批式萃取法、半分批式萃取 、、連、,式萃取法。料式萃取法或半分批式萃取法之 取%間為10秒〜120分鐘。就風味方面而言,較好的是30秒 至3 0分鐘。 較好的是對㈣萃取液進行活性碳處理。例如,作為分 批法。例如可在含有咖啡萃取液之液體中添加活性碳, 於- l〇C〜100。〇下擔棘〇 $八 ^下㈣0·5分鐘〜5小時之後,去除活性碳。 作乂處理時之氣體環境’可舉出:空氣下、惰性氣體下 (氮氣、氩氣、氦氧、一备 乱一乳化奴),就風味方面而言, 的是於惰性氣體下。 :為管柱通液法,例如可於活性碳管柱内填充活性碳, &柱下或上部通人含有咖啡萃取液之液體,並使其自 二= ::/线,管柱内之填充量只要為可於通液前 :’":反官柱的量即可。只要於活性碳管柱之上段或下 至少彳具有篩孔(網)或沖孔金屬等,且具有活性碳 …、法實質性漏出之分離構造體即可。 活性碳量為㈣萃取液中之來源於㈣豆之可溶性固形 分(Brix)的0·01〜100倍。就風味方面而言,較好的是使用 0·02〜1·〇倍之活性碳。 作為活性碳,杯从曰 敉好的疋微孔區域内之平均細孔半徑為5 埃(A)以下,更好的是2〜5埃之範圍,尤其好的是3〜5埃之 129l57.doc .12. 200838436 範圍。本發明中之所謂微孔區域是表示ίο埃以下之區域, 平均細孔半徑係表示可藉由MP (MICROPORE)法而測定之 細孔分布曲線之峰頂之細孔半徑的值。所謂MP法,是指 文獻(Colloid and Interface Science,26,46 (1968))中記載之 細孔測定法,是住化分析中心股份有限公司、Toray Research Center股份有限公司所採用之方法。 又,作為活性碳之種類,較好的是椰子殼活性碳,更好 的是水蒸氣活化椰子殼活性碳。作為活性碳之市售品,可 使用白鷺 WH2C、WH2CL、W2CL、W2C、EH (Japan Enviro Chemicals Co.Ltd·),太閣 CW (二村化學), Kuraraycoal GW(Kuraray Chemical Co.Ltd·)等。 使用活性碳之吸附劑處理法,不僅可於不降低綠原酸類 量之情況下選擇性地減少羥基氫醌含量,而且風味亦佳, 此外就降低鉀含量方面而言亦佳。 再者,吸附劑處理製程適用於僅對咖啡萃取液進行處理 之情形,但亦可適用於混合入原料例如碳酸氫鈉等後,再 進行處理。 本發明之容器裝牛奶咖啡飲料之綠原酸類/丹寧(FOLIN-DENIS法)之質量比為0.6〜0.97,較好的是0.62〜0·9,更好 的是0.65〜0.78。若處於該範圍内,則可保持來源於烘焙豆 之風味,並且可一面保持較高之綠原酸類濃度,一面提高 保存穩定性。 就風味與穩定性之平衡而言,本發明之容器裝牛奶咖啡 飲料之奎尼酸的含量為0.021〜0.2 g/100 g,較好的是 129157.doc -13- 200838436 〇·〇5〜〇,15 g/100 g,更好的是〇·〇8〜0.14 g/100 g。隨著咖啡 豆之烘培溫度及時間變化,奎尼酸於咖啡中之含量會產生 複雜變化。又,於咖啡萃取液中,亦會隨著萃取條件而產 生變化(咖啡烘焙之化學與技術,B95年2月28日初版發 行’弘學出版股份有限公司發行)。又,咖啡飲料中之灰 尼酸量會影響咖啡飲料保存時之pH值及酸味。於本發明 中,若奎尼酸之含量未滿0.021 g/l〇〇 g,則牛奶咖啡飲料 之酸味欠佳。又,若奎尼酸之含量超過〇.2 g/1 〇〇 g,則牛 奶咖啡飲料之穩定性會變差。 本舍明之容器裝牛奶咖徘飲料較好的是,於利用高速液 體液相層析儀所進行之分析中,以沒食子酸作為標準物質 時’相對於沒食子酸之相對保持時間在〇·54〜〇·61之時間區 域内實質性不具有層析峰。為了確認在該時間區域内實質 性並不具有峰值,可使用通常之HPLC,例如使用〇.〇5 Μ 乙酸水溶液與0·05 Μ乙酸100%乙腈溶液之梯度混合液作為 溶離液’並使用ODS (Octadecyl-silane,十八烷基鍵合石夕 膠)管柱,利用紫外線吸光光度儀等進行檢測,藉此進行 確認。 於本發明中,所謂相對於沒食子酸之相對保持時間為 0·54〜0.61之時間區域内實質性不具有層析峰,是指於將分 析沒食子酸之1 PPm溶液時之面積值設為S1,且將相同條 下刀析咖啡飲料組合物時來源於上述特定之區域内所溶 出之成分之擊值面積的總和設為S2時,S2/Sl<〇.〇i。 本發明之容器裝牛奶咖啡飲料是藉由將卯值(細菌致死 129157.doc -14- 200838436 ^設定為特定值以上實施加熱殺菌處理而製造。就微生 勿學之穩定性方面而言,F〇值為5~6〇,較好的是1〇〜5〇, =好的是15〜的,更好的是17〜35。此處,所謂F0值,係評 貝對罐裝°加啡飲料進行加熱殺菌時之加熱殺®效果的值, 表不:基準溫度(121.rc)下之加熱時間(分鐘)。抑值可將 2 m心容器内溫度下之細菌致死率(於 尸下為υ而算出。細菌致死率可根據細菌致死率表 r正生等、「食品卫業」、怪星社厚生閣、年、 1〇49頁)*求出。計算FQ值,可採用通常使用之面積計算 百、公式法等(例如參照谷川等人之《罐裝製造學》22〇 頁,厚生閣)。 月中’將⑼值設定為特定值係,例如,可根據預 時^之細菌致死率曲線’來確定適當之加熱溫度及加熱 殺菌機可使用分批式殺菌機或連續式殺菌機。作為分批 f有殺菌鋼。作為連續式殺菌機,有管式殺菌 找、板式殺菌機、HTSTO^-pe^e^-e,高 溫短日m式殺菌袭置、UHT⑼tra High Temp咖㈣,超 ^溫则機等(修訂版休閒飲料,546〜558 w8 =主編:日本全國清涼飲料工業會,發行:光琳)。就 風味之觀點而言,較好的θ 較好的疋連續殺菌機。尤其好的是,連 々加熱殺菌後於無菌條件下進行填充。 又,於本發明中,就有效抑制經基氫㈣加方面而言, 殺囷時間為U)分鐘以内’較好的是1〇〇秒〜9分鐘,更好的 129157.doc -15- 200838436 是110秒〜8分鐘。 就微生物予的穩定性方面而言,殺菌溫度較好的是 C以上’更好的是123〜15代,更好的是126〜⑷。c, 更好的是129〜140°C。又,β 又F0值必須至少設為5以上。 該加熱殺菌處理,哈μ、+、Μ , *上述條件以外,係於填充於金屬罐 等谷器内之後,在可推并★為Μ # 進仃加熱权囷之情形時,於食品衛生Highly sensitive or manufactured by Central Scientific, or an emulsified hydrogen meter (SIJP ORITECTOR MODEL 5). The self-baking coffee bean used in the present invention is prepared by extracting a coffee extract derived from coffee beans, an aqueous solution of a coffee instantiator, a liquid coffee extract, or the like. The types of coffee beans used in the present invention for extracting coffee extract extracts include, for example, Brazilian coffee beans, Colombian coffee, and Tanzanian coffee 129157.doc 200838436 beans, mocha beans, and jilima (4) Bean Hill Coffee (four). As "Non", brown beans, blue, etc. Coffee beans can be used - a variety of Robusta species can also be mixed. For the heat & a, the coffee beans are made into roasted coffee beans, the method is good, there are direct fire or hot air, semi-hot air, and better t=: Peifang 2: 3〇rc, It is better that m is in terms of flavor, time, and time. ~1〇〇c, it is better to cool to 1〇 load. As Hong Pei Coffee: Pei's very shallow, cinnamon, medium, medium and deep, will be baked, all-baked, French-baked, and baked. It is very shallow, cinnamon. Baking, medium baking, medium-deep baking, and baking. The L value of the baking and the flatness measured by the color difference meter is 6 Å or less, preferably 10 50 15 to 25 which is better. Further, it is preferred to use an extract derived from coffee beans having different degrees of baking. At this time, an extract derived from coffee beans having a baking degree of 40 to 60 can be used in combination with an extract derived from coffee beans having a baking degree of l value of 10 to 39. In the case of use in combination, it is preferred to use an extract derived from coffee beans having a baking degree of L value of 35 to 55 in combination with an extract derived from coffee beans having a baking degree of L value of 15 to 25. More preferably, the extract derived from coffee beans having a baking degree of L value of 35 to 53 is used together with an extract derived from curry beans having a baking degree of L value of 16 to 24, and most preferably The extract derived from coffee beans having a baking degree of L value of 36 to 51 was used in combination with an extract derived from coffee beans having a baking degree of L value of 16.5 to 22. In addition, when using an extract derived from coffee beans having different degrees of baking or using a single extract of coffee beans, 129l57.doc -10- 200838436 can also be used together with roasted coffee beans and roasted beans. . For the extraction method of the roasted coffee beans, for example, an extraction solvent such as water to hot water (〇~loot), a method of extracting from roasted coffee beans or a pulverized product thereof, and the like can be mentioned. The degree of pulverization can be exemplified by extremely fine grinding (0.250~0,500 mm), fine smashing (〇3〇〇~〇65 squeaking, medium smashing (0.530M.000 mm), toweling, etc. (〇(四)...5 〇〇_), coarsely crushed (〇, 850~2.100 mm), extremely coarsely ground (1 _~2.5〇〇 (4), or chopped pulverized material with an average particle size of about 3 mm. (4) The extraction method may be, for example, a boiling type, a concentrated type, a siphon type, a drip type (filter paper, a flannel filter, a net, etc.), and the above method may also be used when extracting the extract from the self-generated coffee beans. Examples of the extraction solvent include water, alcohol-containing water, milk, soda water, etc. The pH of the extraction solvent is usually 4 to 1 Torr, and in terms of flavor, it is preferably 5 to 7. Further, The extraction solvent may also contain a pH adjusting agent such as sodium diacidate, sodium chlorate, L-ascorbic acid, and sodium L-ascorbate, and the pH is appropriately adjusted. As a coffee extractor, it may be mentioned Which pot, non-woven cloth drip filter: "Working suction = brown pot, flannel velvet net coffee pot, Yi style, café curry 'Turkey' pot, ice drip pot, boiled coffee pan, The heated steel, ^ ^ ^ stirring pot and the pot which can be stirred, the bag structure of the ring, the woven or the non-woven fabric, the upper part and the lower part of the mouth can be used for the coffee body (mesh or punched metal) The structure of the mass-solid-liquid separation can be (4) n-extractor, in the upper part and the lower part, there is a structure for the ugly, liquefied, and hydraulically separated (screening or punching gold 129157.doc 200838436: pipe column extractor, etc.. The extractor can also have a structure that can be used for two (for example, 'electric heater, which can be heated, steam or cold: W official). 'The batch extraction method, the semi-batch extraction method, the continuous method, the extraction method can be cited. The ratio of the material extraction method or the semi-batch extraction method is 10 seconds to 120 minutes. In terms of flavor, Preferably, it is 30 seconds to 30 minutes. It is preferred to subject the (four) extract to activated carbon treatment, for example, as a batch method. For example, activated carbon may be added to a liquid containing a coffee extract, at - l〇C ~100. Under the armor of the thorns $ eight ^ under (four) 0 · 5 minutes ~ 5 hours after the removal of activated carbon. The gas environment during the treatment can be exemplified by air, under inert gas (nitrogen, argon, helium, and emulsified slaves). In terms of flavor, it is under inert gas. The liquid-passing method, for example, can fill the activated carbon column with activated carbon, and the liquid containing the coffee extract under the column or the upper part is made from the second =::/ line, and the filling amount in the column is only Before the liquid can pass: '": The amount of the anti-official column can be as long as there is a mesh (mesh) or punched metal at the upper or lower part of the activated carbon pipe column, and has activated carbon... The separated structure may be omitted. The amount of activated carbon is from 0. 01 to 100 times that of the soluble solid fraction (Brix) derived from (4) beans in the extract. In terms of flavor, it is preferred to use activated carbon of 0·02 〜1·〇. As the activated carbon, the average pore radius of the cup from the fine pore area of the crucible is 5 angstroms (A) or less, more preferably 2 to 5 angstroms, and particularly preferably 3 to 5 angstroms of 129l57. Doc .12. 200838436 Scope. The micropore region in the present invention is a region indicating ίο Å or less, and the average pore radius is a value indicating the pore radius of the peak top of the pore distribution curve which can be measured by the MP (MICROPORE) method. The MP method refers to a pore measurement method described in Colleon and Interface Science, 26, 46 (1968), and is a method used by Sumitomo Analysis Center Co., Ltd. and Toray Research Center Co., Ltd. Further, as the kind of activated carbon, coconut shell activated carbon is preferred, and water vapor activated coconut shell activated carbon is more preferred. As a commercial product of activated carbon, Egret WH2C, WH2CL, W2CL, W2C, EH (Japan Enviro Chemicals Co. Ltd.), Taige CW (Nakamura Chemical), Kuraraycoal GW (Kuraray Chemical Co. Ltd.) and the like can be used. The adsorbent treatment using activated carbon not only selectively reduces the hydroxyhydroquinone content without lowering the amount of chlorogenic acid, but also has a good flavor, and is also preferable in terms of lowering the potassium content. Further, the adsorbent treatment process is suitable for the case where only the coffee extract is treated, but it may also be applied after mixing with a raw material such as sodium hydrogencarbonate or the like. The mass ratio of the chlorogenic acid/dannin (FOLIN-DENIS method) of the container milk coffee beverage of the present invention is 0.6 to 0.97, preferably 0.62 to 0.9, more preferably 0.65 to 0.78. When it is in this range, the flavor derived from roasted beans can be maintained, and the storage stability can be improved while maintaining a high concentration of chlorogenic acid. In terms of the balance of flavor and stability, the content of quinic acid in the container-packed milk coffee beverage of the present invention is 0.021 to 0.2 g/100 g, preferably 129157.doc -13-200838436 〇·〇5~〇 , 15 g / 100 g, more preferably 〇 · 〇 8 ~ 0.14 g / 100 g. As the temperature and time of roasting of coffee beans change, the amount of quinic acid in coffee will change complexly. In addition, in the coffee extract, it also changes with the extraction conditions (chemistry and technology of coffee baking, issued on February 28, B95, published by Hong Xue Publishing Co., Ltd.). Moreover, the amount of ash acid in the coffee beverage affects the pH and sourness of the coffee beverage during storage. In the present invention, if the content of quinic acid is less than 0.021 g/l 〇〇 g, the sourness of the milk coffee beverage is not good. Further, if the content of quinic acid exceeds 〇.2 g/1 〇〇 g, the stability of the milk beverage can be deteriorated. The present invention is preferably a milk-filled beverage in a container of the present invention. In the analysis using a high-speed liquid liquid chromatograph, the relative holding time relative to gallic acid is in the case of gallic acid as a standard substance. There is no chromatographic peak in the time zone of 〇·54~〇·61. In order to confirm that there is substantially no peak in this time zone, a usual HPLC can be used, for example, using a gradient mixture of 〇.〇5 乙酸 acetic acid aqueous solution and 0.05 Μ acetic acid 100% acetonitrile solution as the eluent' and using ODS. The column of (Octadecyl-silane, octadecyl-bonded Shiqi gum) was examined by an ultraviolet spectrophotometer or the like to confirm. In the present invention, the period in which the relative retention time with respect to gallic acid is from 0. 54 to 0.61 does not substantially have a chromatographic peak, and refers to an area in which a 1 ppm solution of gallic acid is to be analyzed. The value is set to S1, and when the total amount of the hit area of the component eluted from the specific region in the same strip is analyzed as S2, S2/Sl < 〇.〇i. The container-packed milk coffee beverage of the present invention is manufactured by subjecting the devaluation (bacterial lethality 129157.doc -14-200838436^ to a specific value or more to perform heat sterilization treatment. In terms of the stability of the micro-study, F The 〇 value is 5~6〇, preferably 1〇~5〇, =good is 15~, and better is 17~35. Here, the so-called F0 value is the evaluation of the canned The value of the heat-killing effect when the beverage is heat-sterilized, the table shows the heating time (minutes) at the reference temperature (121.rc). The value of the bacteria can be determined by the temperature within 2 m of the heart container. Calculated for the cockroaches. The bacterial mortality rate can be determined according to the bacterial mortality rate, such as “Rose and Health,” “Food and Health Industry, and the eccentric society, Houshengge, Year, 1 page, 49 pages.” * Calculate the FQ value, which can be used normally. The calculation of the area, the formula method, etc. (for example, refer to the 22nd page of "Canned Manufacturing" by Gu Chuan et al., Houshengge). In the middle of the month, the value of (9) is set to a specific value system, for example, according to the bacteria in the pre-time Lethality curve 'to determine the appropriate heating temperature and heat sterilization machine can use batch sterilizer or continuous kill As a batch sterilizer, as a continuous sterilizer, there is tube sterilization, plate sterilizer, HTSTO^-pe^e^-e, high temperature short-day m-type bactericidal attack, UHT (9) tra High Temp coffee (4) , super ^ warm machine, etc. (revised casual drink, 546~558 w8 = editor: Japan National Cool Beverage Industry Association, issue: Guanglin). From the point of view of flavor, better θ better 疋 continuous sterilizer Particularly preferably, the crucible is filled under aseptic conditions after heat sterilization. Further, in the present invention, in terms of effectively suppressing the hydrogen (IV) addition, the killing time is within U) minutes. Leap seconds ~ 9 minutes, better 129157.doc -15- 200838436 is 110 seconds ~ 8 minutes. In terms of the stability of the microorganism, the sterilization temperature is preferably C or more, and more preferably 123 to 15 generations, more preferably 126 to (4). c, more preferably 129~140 °C. Further, β and F0 values must be at least 5 or more. The heat sterilization treatment, in addition to the above conditions, is carried out in a food container such as a metal can, and is in a food hygiene state.

法所規定之殺g條件τ進行4,應迅速昇溫及冷卻至加 熱殺菌較條件’注意避免伴隨著過度之受熱歷程。再 者,料金屬冑,亦可於加熱殺菌後進行填充。又,對於 :二瓶等亦相同,考慮到容器之耐熱性,可於填充後加熱 殺菌,亦可加熱殺菌後填充。 本發明之容ϋ裝牛奶咖啡飲料中,可添加:蔗糖、葡萄 糖、果糖、木糖、果糖葡萄糖液、糖醇等糖分;抗氧化 劑;ΡΗ調節劑;乳化劑;香料等。作為咖啡組合物之阳 值,就飲料之風味以及穩定性方面而言,較好的是5〜7, 更好的是5.5〜6.9,尤其好的是6·〇〜6·7。於本發明之容器 衣牛奶咖啡飲料中,作為乳成分,可調配鮮乳、牛奶、全 月曰奶粉、脫脂奶粉、鮮奶油、濃縮乳、脫脂乳、部分脫脂 乳煉乳等。以乳固形分進行換算,該等乳成分於容器裝 牛奶咖啡飲料中的總含量,較好的是0·1〜10%,更好的是 〇·5〜6%,尤其好的是^4%。 本發明之容器裝牛奶咖。非飲料可裝入罐(銘、鋼)、紙製 谷器、殺菌袋、瓶(玻璃)等容器中來製造。此時,可將牛 奶咖徘飲料裝入容器中而製成50〜500 mL之罐裝牛奶咖啡 129157.doc -16- 200838436 飲料。較好的是,罐裝牛奶咖 价ength)。此處所喟夭妒、*由 卄马天然濃度(single 直接飲:又=是指容器裝飲料_^ 接飲用# X㈣康本發明而製成之罐裝牛奶 中之皁咖啡醯奎尼酸之組成比率較好 枓 酸/3-咖啡醯奎尼酸之質量比為Μ— 2疋啡醯奎尼 /3-咖啡醯奎尼酸之質量比為〇 〇1〜3。 啡醯奎尼酸The killing condition τ specified in the law is 4, which should be rapidly warmed up and cooled to the temperature of the sterilization. 'Be careful to avoid the excessive heat history. Further, the metal crucible may be filled after heat sterilization. Further, the same applies to the second bottle, etc., in consideration of the heat resistance of the container, it can be heated and sterilized after filling, and can be filled by heat sterilization. In the instant milk coffee beverage of the present invention, sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, etc.; antioxidants; oxime regulating agents; emulsifiers; As a positive value of the coffee composition, in terms of the flavor and stability of the beverage, it is preferably 5 to 7, more preferably 5.5 to 6.9, and particularly preferably 6 to 6 to 7. In the container milk coffee beverage of the present invention, as a milk component, fresh milk, milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk condensed milk, and the like can be added. Calculated by the milk solids, the total content of the milk components in the milk beverage of the container is preferably from 0.1 to 10%, more preferably from 5 to 6%, especially preferably ^4. %. The container of the present invention contains milk coffee. Non-beverage can be manufactured by filling in containers such as cans (inscriptions, steel), paper granules, sterilization bags, bottles (glass). At this time, the milk milk curry drink can be put into a container to make a canned milk coffee of 50 to 500 mL. 129157.doc -16- 200838436 Beverage. It is better that the canned milk price is ength). Here, the composition of 皂 醯 醯 尼 * * * * * * * * * * * 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然The ratio of the ratio of citric acid/3-coffee quinic acid is Μ-2 疋 醯 醯 / / 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 〜 〜 。 。 。 。 。 。 。 。 。 。 。 。 。

二,器,就防止咖啡中之成分產生變化的觀點而言, =的疋使用氧透過率較低之容器,例如紹或鋼等之罐、 玻璃裝瓶等。於罐或觀之情形時,亦包括可再封蓋之再穷 封型者。此處’所謂氧透過率 " 5D〇/^ ^ 係扣於20 c、相對濕度 …境下所測定之氧透過率(cc.mm/m2.d , 乳透過率較好的以以下,更好的是3以下, 是 以下。 〜 【實施方式】 本”藉由以下實施例來閑述本發明之實施。實施例係 用以闡述本發明之例示,而並非用於限定本發明。 綠原酸類之分析方法·· 容器裝牛奶咖啡飲料之綠原酸類之分析方法如下。分析 言^㈣使用HPLC。裝置之構成單元的型號如下。Μ. 才欢〗器乙2420(日立尚新技術股份有限公司);管柱烘 鈿.^23〇〇(日立高新技術股份有限公司);泵:£-2130(曰 立高新技術股份有限公司);自動採樣器:1^2200(日立高 新技術股份有限公司);管柱:Cadenza CD-C18内徑4.6 mmx長度150 mm,粒徑3 股份有限公司)。 129157.doc -17- 200838436 分析條件如下。試樣注入量·· 10 μΕ ;流量:1.0 mL/min ; UV-VIS檢測器設定波長:325 nm ·,管柱烘箱設 定溫度:3 5 C ;溶離液A ·· 0 · 0 5 Μ之乙酸、0 · 1 mM之1 -經 基乙烷-1,1-二膦酸、10 mM之乙酸鈉、5(V/V)%之乙腈溶 液;溶離液B :乙腈。 濃度梯度條件Second, in terms of preventing changes in the composition of the coffee, the container of = uses a container having a low oxygen permeability, such as a can of Sau or steel, a glass bottle, and the like. In the case of cans or views, it also includes those who can be re-capped. Here, the so-called oxygen transmission rate " 5D〇/^ ^ is the oxygen transmission rate measured under 20 c, relative humidity... (cc.mm/m2.d, the milk transmission rate is better below, and more The following is an example of the present invention. The embodiments are intended to illustrate the invention and are not intended to limit the invention. Analytical method of acid ·········································································································· Company); pipe column drying. ^23〇〇 (Hitachi High-tech Co., Ltd.); pump: £-2130 (Yu Li High-tech Co., Ltd.); automatic sampler: 1^2200 (Hitachi High-Tech Co., Ltd. Pipe column: Cadenza CD-C18 inner diameter 4.6 mmx length 150 mm, particle size 3 Co., Ltd.) 129157.doc -17- 200838436 The analysis conditions are as follows: sample injection amount · · 10 μΕ; flow rate: 1.0 mL / Min ; UV-VIS detector set wavelength: 325 nm ·, Column oven set temperature: 3 5 C; dissolving solution A ·· 0 · 0 5 Μ acetic acid, 0 · 1 mM of 1 - propyl ethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 ( V/V)% acetonitrile solution; dissolving solution B: acetonitrile. Concentration gradient conditions

時間 溶離液A 溶離液B 0.0分鐘 100% 0% 10.0分鐘 100% 0% 15.0分鐘 95% 5% 20.0分鐘 95% 5% 2 2 · 0分鐘 92% 8% 50.0分鐘 92% 8% 5 2.0分鐘 10% 90% 60.0分鐘 10% 90% 60.1分鐘 100% 0% 70.0分鐘 100% 0% 於HPLC之情形時 ,精確稱取試料1 g後,利用溶離液A 將其定容至10 mL, 利用薄膜過濾器(GL層析盤25A、孔徑 0.45 μιη,GL Sciences股份有限公司)進行過濾後,供於分 析0 醯奎尼酸:13.0、19.9、21.0共計3點 綠原酸類之保持時間(單位 (A1)單咖啡醯奎尼酸:5β3、 :分鐘) 8·8、U·6共計3點;(A2)阿魏 (A3)二咖啡醯奎尼 129157.doc -18- 200838436 酸:3 6·6、37.4、44·2共計3點。以5-咖徘醢奎尼酸作為標 準物質,由此處所求得之9種綠原酸類之面積值算出質量 %。 丹寧(FOLIN-DENIS法)之分析方法: 牛奶咖啡飲料之測定法 取得作為試樣之咖啡液S(g),利用離子交換水將其定容 至V(ml)。將定容後之液體作為試液,從中取出5 mi。其 次,將5 ml之Folin試劑及5 ml之10%碳酸鈉溶液與試液混 合’開始反應。將該反應液於室溫下放置1小時。 反應後’為了去除反應液中之渾濁成分,而於注射器 (TERUMO公司製造,5 ml用)上安裝過濾器(GL科學公司製 造,水系/25 A/孔徑〇·45 μηι),擠出反應後之試液以進行過 濾。於波長700 nm下測定渡液之吸光值。利用以下計算 式’計算丹寧(丹寧酸)之濃度。 丹寧(g/100 g)=AxV/5xBxl〇-6xl〇〇/s (A :丹寧酸濃度(pg/呈色液),b :稀釋倍率) 參考文獻:第五次修訂版日本食品標準成分表分析指南 之解說 財團法人日本食品分析中心編輯/中央法規 查尼酸之分析方法 將2 g試樣經超音波處理後進行過濾,利用高效液相層 析儀進行測定。 機型:LC-10AD(島津製作所股份有限公司) 檢測器:紫外可見分光光度儀spd_1〇av P(馬津製作所股 129157.doc -19- 200838436 份有限公司) 管柱:Shodex RSpak C-811、p 8 mmx5〇〇 mm(昭和電工股 份有限公司) 管柱溫度:60°C 流動相·· 3 mmol/L過氯酸 反應液:含有0.2 mmol/L溴瑞香草紛藍之15 mm〇i/L碟酸 氫二納溶液 流量:移動相1 _0 mL/min,反應液1.4 mL/min •湏1j定波長:445 nm (出處:日本食品衛生檢査準則食品添加物編2〇〇3年版) 實施例1 對於自高烘焙度(L值為16·5)之咖啡豆所提取之萃取液之 ΒΗΧ,以重量比計而填充有50%之活性碳之管柱中,於室 溫、SV20[1/容量[m3]/流量[m3/hr]]之條件下,對上述咖啡 萃取液進行處理。同樣地,將自低烘焙度之咖啡豆。值 φ 35)所獲得之萃取液通入活性碳處理管柱中進行處理。將 所獲得之活性碳處理液’以表!所示之調配比例進行混 合’調配入砂糖、牛奶等配料之後,以溶解有碳酸氯納之 水溶液調節_。繼而,以離子交換水進行稀釋。其後, 冑本溶液加熱至抑後,通過均f機^次,加熱至饥 後,填充入190 §裝之罐狀容器中,密封後,於12代下殺 滅7分鐘。 實施例2 除了如表1所示改變牛奶之調配量以外,以與實施例"目 129157.doc -20- 200838436 同之方式’製成容器裝牛奶咖啡飲料。 實施例3 除了如表1所示改變活性碳處理液之調配量以外,以與 實施例1相同之方式,製成容器裝牛奶咖啡飲料。 實施例4 。除了填充入罐狀容器[將密封後之殺菌條件設為135 C、W40秒以外,以與實施例i相同之方式,製成容器裝 牛奶咖啡飲料。Time Dissolve A Dissolution B 0.0 min 100% 0% 10.0 min 100% 0% 15.0 min 95% 5% 20.0 min 95% 5% 2 2 · 0 min 92% 8% 50.0 min 92% 8% 5 2.0 min 10 % 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0% In the case of HPLC, after accurately weighing 1 g of the sample, it is made up to 10 mL with the solution A, and filtered by membrane. After filtering (GL Chromatography Disk 25A, pore size 0.45 μηη, GL Sciences Co., Ltd.), it was used for analysis of 0 quinic acid: 13.0, 19.9, 21.0 for a total of 3 points of chlorogenic acid retention time (unit (A1) Single coffee quinic acid: 5β3, :min) 8·8, U·6 total 3 points; (A2) Awei (A3) two coffee 醯quini 129157.doc -18- 200838436 Acid: 3 6·6, 37.4, 44·2 total 3 points. The mass % was calculated from the area values of the nine chlorogenic acids obtained herein using 5-caffeine quinic acid as a standard substance. Analytical method of tannin (FOLIN-DENIS method): Method for measuring milk coffee beverage A coffee liquid S (g) as a sample was taken and made constant to V (ml) by ion-exchanged water. The liquid after the constant volume was used as a test solution, and 5 mi was taken out therefrom. Next, 5 ml of Folin reagent and 5 ml of 10% sodium carbonate solution were mixed with the test solution to start the reaction. The reaction solution was allowed to stand at room temperature for 1 hour. After the reaction, in order to remove the turbid component in the reaction solution, a filter (manufactured by GL Scientific Co., Ltd., water system / 25 A / pore size 〇 · 45 μηι) was attached to a syringe (manufactured by TERUMO, 5 ml), and after the extrusion reaction The test solution is filtered. The absorbance of the liquid was measured at a wavelength of 700 nm. The concentration of tannin (tannin) was calculated using the following formula. Tannin (g/100 g)=AxV/5xBxl〇-6xl〇〇/s (A: tannin concentration (pg/coloring solution), b: dilution ratio) References: Fifth revised Japanese food standard Explanation of the composition table analysis guide. Edited by the Japan Food Analysis Center / Central Regulations. Analysis method of Chanic acid. 2 g of the sample was subjected to ultrasonic treatment, filtered, and measured by a high performance liquid chromatography. Model: LC-10AD (Shimadzu Corporation) Detector: UV-visible spectrophotometer spd_1〇av P (Majin Manufacturing Co., Ltd. 129157.doc -19- 200838436 Co., Ltd.) Column: Shodex RSpak C-811, p 8 mmx5〇〇mm (Showa Denko Co., Ltd.) Column temperature: 60 ° C Mobile phase · · 3 mmol / L perchloric acid reaction solution: containing 15 mmol / L of bromo rucola blue 15 mm 〇 i / L-disc hydrogen peroxide solution: mobile phase 1 _0 mL / min, reaction solution 1.4 mL / min • 湏 1j constant wavelength: 445 nm (Source: Japanese food hygiene inspection guidelines food additives 2 〇〇 3 years version) Example 1 For the extract obtained from the coffee beans with high baking degree (L value of 16.5), the column was filled with 50% activated carbon by weight ratio at room temperature, SV20 [1 The coffee extract was treated under the conditions of /capacity [m3]/flow [m3/hr]]. Similarly, coffee beans will be made from low roasting. The extract obtained by the value φ 35) was passed through an activated carbon treatment column for treatment. The obtained activated carbon treatment liquid 'mixed in the ratio shown in Table!' was formulated into sugar, milk, and the like, and then adjusted with an aqueous solution in which sodium carbonate was dissolved. Then, it is diluted with ion-exchanged water. Thereafter, the sputum solution was heated to the same time, and after heating to the hunger, it was filled in a can-shaped container of 190 §, sealed, and killed for 12 minutes in the 12th generation. Example 2 A container-packed milk coffee beverage was prepared in the same manner as in the Examples " 129157.doc -20-200838436, except that the amount of milk was changed as shown in Table 1. (Example 3) A container-packed milk coffee beverage was prepared in the same manner as in Example 1 except that the amount of the activated carbon treatment liquid was changed as shown in Table 1. Example 4. A container-packed milk coffee beverage was prepared in the same manner as in Example i except that the canned container was filled [the sterilization condition after sealing was set to 135 C, W 40 seconds.

實施例5 除了填充入罐狀容器後,將密封後之殺菌條件設為135 C、W40秒以外,以與實施例2相同之方式,製成容器裝 牛奶吻7徘飲料。 實施例6 除了填充入罐狀容器後’將密封後之殺菌條件設為135 ◦C、1分40秒以外’以與實施例3相同之方式,製成容器裝 牛奶咖啡飲料。 比較例1 於自中深烘焙度(L值為22)之咖啡豆提取之萃取液中, 調配入砂糖、牛奶等配料之後,以溶解有碳酸氫鈉之水溶 液調節pH值。繼而,利用離子交換水進行稀釋。其後,將 本溶液加熱至65。(:後,通過均質機。其次,加熱至乃它 後,填充入190 g裝之罐狀容器中,密封後,於U8〇c下殺 囷10分鐘。 比較例2 I29157.doc -21 · 200838436 相對於自中深烘焙度(L值為22)之咖啡豆所提取之萃取 液之Brix,以重量比計而填充有5〇%之活性碳之管柱中, 於至溫、SV20[1/容量加3]/流量[m3/hr]]之條件下,對上述 咖啡萃取液進行處理。於所獲得之活性碳處理液中,調配 入砂糖、牛奶等配料之後,以溶解有碳酸氫鈉之水溶液調 即PH值。繼而,利用離子交換水進行稀釋。其後,將本溶 液加熱至65°C後,通過均質機。 其次,加熱至75°C後,填充入190 g裝之罐狀容器中, 密封後,於118°C下殺菌1〇分鐘。 比較例3 相對於自尚烘焙度(L值為16.5)之咖啡豆所提取之萃取液 之Brix,以重量比計而填充有5〇%之活性碳之管柱中,於 室溫、SV20[1/容量[m3]/流量[m3/hr]]之條件下,對上述咖 啡萃取液進行處理。同樣地,將自低烘焙度之咖啡豆仏值 為38)所獲得之萃取液,通入活性碳處理管柱中而進行處 理。將所獲得之活性碳處理液,以表1所示之調配比例進 行混合,且調配入砂糖、牛奶等配料之後,以溶解有碳酸 氫鈉之水溶液調節pH值。繼而,利用離子交換水進行稀 釋。其後,將本溶液加熱至65°C後,通過均質機。其次, 加熱至75°C後,填充入190 g裝之罐狀容器中,密封後, 於129°C下殺菌7分鐘。 比較例4 將以與比較例3同樣之方式而獲得之活性碳處理液,以 表1所示之調配比例加以混合,且調配入砂糖、牛奶等配 129157.doc -22- 200838436 料之後’以溶解有碳酸氫鈉之水溶液調節pH值。繼而,利 離子又換水進行稀釋。其後’將本溶液加熱至6 5 °C後, 通過均質機。其次,加熱至751後,填充入19〇 g裝之罐 狀容器中,密封後,於129°C下殺菌7分鐘。 比較例5 相對於自極低烘培度(L值為5〇)之咖啡豆所提取之萃取 液之Brix,以重量比計而填充有5〇%之活性碳之管柱中, 於室溫、SV20[1/容量[m3]/流量[m3/hr]]i條件下,對上述 咖啡萃取液進行處埋。於所獲得之活性碳處理液中調配入 砂糖、牛奶等配料之後,以溶解有碳酸氫鈉之水溶液調節 PH值。繼而,利用離子交換水進行稀釋。其後,將本溶液 加熱至65°C後,通過均質機。其次,加熱至75它後,填充 入190 g裝之罐狀容器中,密封後,於129t下殺菌了分 鐘0(Example 5) A container was placed in the same manner as in Example 2 except that the container was filled in a can container, and the sterilization conditions after the sealing were 135 C and W40 seconds. (Example 6) A container-packed milk coffee beverage was prepared in the same manner as in Example 3 except that the sterilizing conditions after sealing were set to 135 ◦C, 1 minute and 40 seconds. Comparative Example 1 After the ingredients such as sugar, milk, and the like were prepared from the extract of the coffee beans extracted from the medium-deep roasting degree (L value: 22), the pH was adjusted with an aqueous solution in which sodium hydrogencarbonate was dissolved. Then, it is diluted with ion-exchanged water. Thereafter, the solution was heated to 65. (: After passing through the homogenizer. Secondly, after heating to the other, it was filled into a 190 g canned container, and after sealing, it was killed by U8〇c for 10 minutes. Comparative Example 2 I29157.doc -21 · 200838436 The Brix of the extract extracted from the coffee beans with a medium-to-deep roast (L value of 22) is filled with 5% by weight of activated carbon in the column, to the temperature, SV20 [1/ The coffee extract is treated under the conditions of a capacity of 3]/flow [m3/hr]], and the activated carbon treatment liquid obtained is prepared by dissolving sugar, milk and the like to dissolve sodium hydrogencarbonate. The aqueous solution is adjusted to the pH value. Then, it is diluted with ion-exchanged water. Thereafter, the solution is heated to 65 ° C and passed through a homogenizer. Next, after heating to 75 ° C, it is filled into a 190 g canister-shaped container. After sealing, it was sterilized at 118 ° C for 1 〇 minutes. Comparative Example 3 Brix of the extract extracted from coffee beans having a good baking degree (L value of 16.5) was filled with 5 重量 by weight. % of activated carbon in the column, at room temperature, SV20 [1/capacity [m3] / flow [m3 / hr]], the above coffee The extract was treated as in the same manner, and the extract obtained from the low-calorie coffee bean value of 38) was passed through an activated carbon treatment column for treatment. The activated carbon treatment liquid obtained was mixed at a mixing ratio shown in Table 1, and after blending into ingredients such as granulated sugar and milk, the pH was adjusted with an aqueous solution in which sodium hydrogencarbonate was dissolved. Then, ion exchange water is used for dilution. Thereafter, the solution was heated to 65 ° C and passed through a homogenizer. Next, after heating to 75 ° C, it was filled in a 190 g can-shaped container, sealed, and sterilized at 129 ° C for 7 minutes. Comparative Example 4 The activated carbon treatment liquid obtained in the same manner as in Comparative Example 3 was mixed at a mixing ratio shown in Table 1, and formulated into 129157.doc -22-200838436 after being mixed with sugar, milk, etc. An aqueous solution in which sodium hydrogencarbonate is dissolved adjusts the pH. Then, the ions are replaced by water for dilution. Thereafter, the solution was heated to 65 ° C and passed through a homogenizer. Next, after heating to 751, it was filled in a can-shaped container of 19 〇 g, sealed, and sterilized at 129 ° C for 7 minutes. Comparative Example 5 Brix of an extract extracted from coffee beans having an extremely low baking degree (L value of 5 Å), which is filled with 5% by weight of activated carbon in a column, at room temperature The coffee extract was burial under the conditions of SV20 [1/capacity [m3]/flow [m3/hr]]i. After the ingredients of the activated carbon treatment liquid obtained are blended with sugar, milk, etc., the pH is adjusted with an aqueous solution in which sodium hydrogencarbonate is dissolved. Then, it is diluted with ion-exchanged water. Thereafter, the solution was heated to 65 ° C and passed through a homogenizer. Next, after heating to 75, it was filled into a 190 g canister, sealed, and sterilized at 129 t for 0 minutes.

129157.doc -23 -129157.doc -23 -

43838 比較例5 1 〇 0,16 1 1 1 1 1 L 4.15」 00 ro ro d 0,03 0.03 0.00 其餘量 〇 比較例4 〇 0.53 39.34 1 1 1 17,90 1 oo m o m 〇 0.03 0.03 1.19 其餘量 〇 比較例3 〇 0.09 19.67 1 1 1 2.74 1 CO 〇 m 〇 0.03 0.03 0.38 其餘量 〇 比較例2 〇 0.16 1 1 66.54 1 1 1 oo CO 〇 ro 〇 0.03 0.03 0.00 其餘量 ο 比較例1 X 0.19 1 50.56 1 1 1 1 00 ro 〇 m 〇 0.03 0.03 0.00 其餘量 Ο 實施例6 〇 0.36 39.34 1 1 16.58 | 1 1 to 00 rn m o 0.03 0.03 1.12 其餘量 ο 實施例5 〇 VO 〇 29.51 1 1 6.71 1 1 Γ旧_ m o cn 〇 0.03 0.03 0.62 其餘量 Ο 實施例4 〇 0.16 29.51 1 1 6.71 1 扁 00 cn o m 〇 0.03 0.03 0.64 其餘量 Ο 實施例3 〇 0.37 39.34 1 1 16.58 1 1 00 m d 0.03 0.03 1.12 其餘量 ο 實施例2 〇 0.16 29.51 V 1 6.71 1 1 11.5 m 〇 〇 0.03 0.03 0.62 其餘量 ο 實施例1 〇 0.16 29.51 1 1 1____1 1 1 oo d cn d 0.03 0.03 0,64 其餘量 ο 質量% 質量% 質量% 質量% 1質量% I 1質量% I 1質量% I 質量% 質量% 質量% 質量% 質量% 質量% 質量% 質量% 有無進行碳處理 綠原酸類量 高烘焙豆:L16.5 中深烘焙豆:L22 中深烘焙豆:L22 低烘焙豆:L35 低烘焙豆:L38 極低烘焙豆:L50 砂糖 牛奶 全脂奶粉 酪蛋白鈉 蔗糖酯P-1670 蔗糖酯S-570 10%碳酸氫鈉溶液 離子交換水 合計 I29157.doc -24- 20083843643838 Comparative Example 5 1 〇0,16 1 1 1 1 1 L 4.15" 00 ro ro d 0,03 0.03 0.00 The remaining amount 〇Comparative Example 4 〇0.53 39.34 1 1 1 17,90 1 oo mom 〇0.03 0.03 1.19 The remaining amount 〇Comparative Example 3 〇0.09 19.67 1 1 1 2.74 1 CO 〇m 〇0.03 0.03 0.38 Residual amount 〇Comparative example 2 〇0.16 1 1 66.54 1 1 1 oo CO 〇ro 〇0.03 0.03 0.00 Remaining amount ο Comparative example 1 X 0.19 1 50.56 1 1 1 1 00 ro 〇m 〇0.03 0.03 0.00 remaining amount 实施 Example 6 〇0.36 39.34 1 1 16.58 | 1 1 to 00 rn mo 0.03 0.03 1.12 Remaining amount ο Example 5 〇VO 〇29.51 1 1 6.71 1 1 Γ旧_ mo cn 〇0.03 0.03 0.62 remaining amount 实施 Example 4 〇0.16 29.51 1 1 6.71 1 flat 00 cn om 〇0.03 0.03 0.64 remaining amount 实施 Example 3 〇0.37 39.34 1 1 16.58 1 1 00 md 0.03 0.03 1.12 Quantity ο Example 2 〇 0.16 29.51 V 1 6.71 1 1 11.5 m 〇〇 0.03 0.03 0.62 Remaining amount ο Example 1 〇 0.16 29.51 1 1 1____1 1 1 oo d cn d 0.03 0.03 0,64 Remaining amount ο mass % mass % Quality% Mass% 1% by mass I 1% by mass I 1% by mass I Quality % Quality % Quality % Quality % Quality % Quality % Quality % Quality % Carbonaceous treatment chlorogenic acid high roasted beans: L16.5 medium deep roasted beans: L22 medium deep roasted beans: L22 low roasted beans: L35 low Baked Beans: L38 Very Low Roasted Beans: L50 Sugared Milk Whole Milk Powder Casein Sodium Sucrose Ester P-1670 Sucrose Ester S-570 10% Sodium Bicarbonate Solution Ion Exchange Water Total I29157.doc -24- 200838436

比較例5 〇 0.16 0,16 0.02 0.98 0.119 ΓΟ — 比較例4 〇 0.53 ! 0.67 0.16 0.79 i 0.135 r<i 比較例3 | 〇 0.09 0.16 0.06 I 0.56 1 0.110 wn <N 1—( 比較例2 〇 0.16 ! 0.28 0.12 0.57 0.045 r <N 寸 比較例1 X 0.19 0.32 0.12 0.59 1 0.037 1 对 實施例6 〇 0.36 0.47 0.14 1 0.76 | 0.126 T-H m m 實施例5 〇 0,16 0.24 ! 0.08 0.67 | 0.109 | CN (N 實施例4 〇 | 0.16 1 __〇^4__ | 0.08 | 0.67 0.115 (N (N 實施例3 〇 0.37 I 0.49 1 0.14 1_______I 0.127 ΓΟ m 實施例2 〇 0.16 I 0,25 | 0.09 | I 0.64 | 0.109 CS CM 實施例1 〇 0.16 | 0.25 | 0.08 0.64 0.111 <N CN r-H [質量%] 〇 1—Η To 〇 ※ ΓνΓ ※ ※ 有無進行碳處理 綠原酸類量 丹寧量 奎尼酸量 綠原酸類/丹寧 二綠原酸類/綠原酸 <評價結果> 咖啡感之評價 保存後之不良風味 保存後之冼殿 129157.doc 200838436 1咖啡感之評價,係由五名官能檢查員進行官能 1 :咖啡感強 舄。 咖啡感稍強 咖啡感中等 咖啡感猶弱 咖啡感弱 加熱保存(55°C、1個月)後之不良風味之評價,係 官能檢查員進行官能評價(所謂不良風味是指,保名 產生之金屬味以及依此之味道)。 ’、子唆所 未感到無不良風味 感到極微小之不良風味 略微感到不良風味 感到稍強之不良風味 強烈感到不良風味 >對加熱保存(55V 1 / 個月)後之穩定性進行目测判定。 2 3 4 2 3 4 2 4 129157.doc 無沈澱 有極少沈澱 有微量沈興: 有沈澱 有大量沈幾 •26-Comparative Example 5 〇0.16 0,16 0.02 0.98 0.119 ΓΟ - Comparative Example 4 〇0.53 ! 0.67 0.16 0.79 i 0.135 r<i Comparative Example 3 | 〇0.09 0.16 0.06 I 0.56 1 0.110 wn <N 1 - (Comparative Example 2 〇 0.16 ! 0.28 0.12 0.57 0.045 r < N inch Comparative Example 1 X 0.19 0.32 0.12 0.59 1 0.037 1 Pair Example 6 〇 0.36 0.47 0.14 1 0.76 | 0.126 TH mm Example 5 〇0,16 0.24 ! 0.08 0.67 | 0.109 | CN (N Example 4 〇| 0.16 1 __〇^4__ | 0.08 | 0.67 0.115 (N (N Example 3 〇 0.37 I 0.49 1 0.14 1_______I 0.127 ΓΟ m Example 2 〇 0.16 I 0,25 | 0.09 | I 0.64 | 0.109 CS CM Example 1 〇0.16 | 0.25 | 0.08 0.64 0.111 <N CN rH [% by mass] 〇1—Η To 〇※ ΓνΓ ※ ※ Whether or not carbon treatment is used for the amount of chlorogenic acid tannin Chlorogenic acid/dennin chlorogenic acid/chlorogenic acid<evaluation result> Evaluation of coffee sensation After storage of unpleasant flavor after preservation 129157.doc 200838436 1 Evaluation of coffee sensation by five functional tests Member's function 1: Coffee is strong. Coffee feels slightly Strong coffee, medium coffee, weak coffee, weak coffee, heat preservation (55 ° C, 1 month), evaluation of bad flavor, functional inspectors for functional evaluation (so-called bad flavor refers to the metal flavor of the name and According to the taste of this, ', the child does not feel the unpleasant flavor, feels very small, the bad taste, slightly feels the bad taste, feels a little strong, and the bad flavor strongly feels the bad flavor.> After the heat preservation (55V 1 / month) Stability is determined visually. 2 3 4 2 3 4 2 4 129157.doc No precipitation, very little precipitation, slight amount of rejuvenation: There are a lot of sediments in the sediment.

Claims (1)

200838436 十、申請專利範圍: ^.-種容器裝牛奶”飲料,其係經加熱㈣處理者,且 滿足如下條件: (A) 綠原酸類之濃度為〇14〜〇·5質量% ; (B) 綠原酸類/丹寧之質量比為〇.6〜〇97; (c)二綠原酸類/綠原酸類之質量比為〇 〇6〜〇13 ;並且 (D)奎尼酸之含量為〇 〇21〜〇 2 g/1〇〇 g。 2·如清求項1之容器裝牛奶咖啡飲料,其中容器裝牛奶咖 啡飲料為罐裝。 3 ·如請求項1或2之容器裝牛奶咖啡飲料,其中以乳固形分 進行換算,於容器裝牛奶咖啡飲料中含有〇1〜10質量% 之乳成分。200838436 X. Patent application scope: ^.- Kind of containerized milk" beverage, which is treated by heating (4), and meets the following conditions: (A) The concentration of chlorogenic acid is 〇14~〇·5 mass%; (B The mass ratio of chlorogenic acid/dennin is 〇.6~〇97; (c) the mass ratio of chlorogenic acid/chlorogenic acid is 〇〇6~〇13; and the content of (D) quinic acid is 〇〇21~〇2 g/1〇〇g. 2·Container milk coffee beverage according to claim 1, wherein the container is filled with milk coffee beverage. 3 · Container milk coffee according to claim 1 or 2 The beverage, which is converted into a milk solid content, contains 1 to 10% by mass of milk component in the container milk coffee beverage. 129157.doc 200838436 七、指定代表圖: (一) 本案指定代表圖為:(無) (二) 本代表圖之元件符號簡單說明: 八、本案若有化學式時,請揭示最能顯示發明特徵的化學式: (無)129157.doc 200838436 VII. Designated representative map: (1) The representative representative of the case is: (none) (2) The symbol of the symbol of the representative figure is simple: 8. If there is a chemical formula in this case, please reveal the best indication of the characteristics of the invention. Chemical formula: (none) 129157.doc129157.doc
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