200938095 九、發明說明 【發明所屬之技術領域】 本發明爲，有關風味且保存安定佳之裝於容器之咖啡 飮料及其製造方法。 【先前技術】 咖啡飲料，其品質，極重視於風味、特別係味道及香 ❹ 味重視之飲料。工業上之咖啡飮料之製造一般採用滴液萃 取’與家庭等處之滴液萃取相比’咖啡豆與加熱水接觸時 間爲長’又剛萃取完之重要香氣成份之低沸點化合物會揮 發’或氧化，造成所得之咖啡飲料之味道及香味劣化之問 題。於此，提出以塡裝於罐子等裝於容器之飲料，來將家 庭等處沖泡之通常咖啡的味道予以實現之種種提案。 例如，藉由將咖啡豆先以高溫（50°C〜90°C )之溫水 萃取後，於低溫水（0°C〜40°C )萃取之2階段萃取法，可 Ο 得到味道及香味品質佳之咖啡飮料之方法（專利文獻1 ) ，或藉由將咖啡豆以3階段之溫度（低溫；10〜30 °c、中 溫；30〜65 °C、高溫；65〜130 °C )之順序萃取，可得到風 味、特別係香味出眾之咖啡飮料之製造方法等（專利文獻 2)。又，取得各品種或煎焙度不同之咖啡豆粉之咖啡萃 取液，將此混合並活用各品種特有之味道之混合咖啡飲料 之可容易製造之方法亦有所提案（專利文獻3)。 另一方面，爲加強咖啡之豐富口感，有提高咖啡濃度 之必要，在咖啡濃度高之情況下，保存中會發生咖啡沈澱 -4 - 200938095 . 物，有保存安定性低下之傾向。於此以多糖類分解酵素使 咖啡萃取液予以作用，讓咖啡萃取液中之成份分解，達到 提昇保存安定性之方法已有所周知（專利文獻4)。又， 如被提案之咖啡製造方法（專利文獻5)，其特徵爲含使 有咖啡之熱水萃取液及咖啡萃取物，作爲製品所含之可溶 性固形份以8 : 2至2 : 8之比例混合之步驟，對於咖啡 濃度於可溶性固形份1.4至1.8時之咖啡感較強之咖啡飲 〇 料’極適合作爲防止含有乳成份之情況下加熱殺菌後所發 生之凝集及沈澱之有效且經濟之防止方法。 〔專利文獻1〕特開平6-70682號公報 〔專利文獻2〕專利第3057026號公報 〔專利文獻3〕特開2000-175623號公報 〔專利文獻4〕特開平4-45745號公報 〔專利文獻5〕特開2000-69910號公報 〇 【發明內容】 〔本發明欲解決之課題〕 近年來’因健康意識提昇，像罐裝咖啡類之偏好飲料 ，特別係糖份及乳成份添加較少之咖啡飲料之市場擴大。 其中，對於風味，特別係對於香味出眾且口感豐富味道濃 之黑咖啡之愛好性漸漸提高。 如同上述所提案之種種風味出眾之咖啡飲料，爲控制 萃取溫度之設備或技術等，爲混合複數種類萃取液之設備 等乃爲必要。又，口感濃郁，即咖啡濃度高之咖啡飲料（ -5- 200938095 特別係黑咖啡），並無法同時滿足風味及保存安定性，例 如上述專利文獻4記載之使用多糖類分解酵素之飮料，會 發生酵素特有風味之問題。 即，本發明之目的，爲提供可同時確保其保存安定性 ’且’優秀之口感，且可品嚐咖啡本來風味之裝於容器之 咖啡飮料（特別係黑咖啡）。 〇 〔用以解決課題之手段〕 本發明者們，爲解決以上課題進行努力硏究之結果， 硏發了藉由比例佳之味道與香味所萃取之咖啡萃取液，與 乾燥咖啡萃取物配合，找出可賦予咖啡一種單靠萃取液所 無法得到之豐富口感。之後，也發現此咖啡飲料之優越保 存安定性，本發明始告完成。 即，本發明如以下說明： 1· 一種裝於容器之咖啡飮料，其係將3 0〜65 °C之溫水 ® 所萃取之咖啡萃取液，與具有於用水稀釋時在可溶性固形 份每1重量％之6 8 Onm波長中吸光度爲0.8以下之値之乾 .燥咖啡萃取物混合所得。 2.如上述第1項所記載之裝於容器之咖啡飲料，其 中乾燥咖啡萃取物係經由噴霧乾燥所得者。 3·如上述第1項或第2項所記載之裝於容器之咖啡 飮料，上述吸光度爲0.5以下。 4.如上述第1~3項中任一項所記載之裝於容器之咖 啡飲料，其係藉由包含使咖啡萃取液與乾燥咖啡萃取物於· 200938095 ' 咖啡飲料中作爲可溶性固形份以8 : 2~5 : 5之比例混合之 步驟的方法所製造而成者。 5. 如上述第1〜4項中任一項所記載之裝於容器之咖 啡飲料，其中源自咖啡豆之可溶性固形份係依據飲料之總 重量爲〇.9~1 .5重量％。 6. 如上述第1〜5項中任一項所記載之裝於容器之咖 啡飮料，其係爲黑咖啡。 0 7.如上述第1〜6項中任一項所記載之裝於容器之咖 啡飮料，其係在加溫狀態下被提供。 8 ·如上述第1項所記載之裝於容器之咖啡飮料之製 造方法，其特徵爲含有對咖啡豆加入30〜6 5°C之溫水取得 咖啡萃取液之步驟1，與對該萃取液，具有於用水稀釋時 在可溶性固形份每1重量％之680nm波長之吸光度爲0.8 以下之値之乾燥咖啡萃取物予以混合所取得之咖啡飲料之 步驟2，及將取得之咖啡飲料裝於容器中之步驟3之咖啡 〇 飮料之製造方法。 〔發明之效果〕 本發明之咖啡飲料，藉由以所萃取之比例佳之味道及 香味之咖啡萃取液，配合乾燥咖啡萃取物，可賦予咖啡一 種單靠萃取液所無法得到之口感。可同時有豐富口感及濃 厚之苦味，完全感受不到雜味等不快味道 更且本發明之咖啡飮料，因保存安定性良好，適合作 爲提供長時問可飲用之裝於容器之飲料。又，因使用中溫 200938095 之溫水萃取，可製造出味道、香味且其比例佳之咖啡飲料 【實施方式】 本說明書所指之「黑咖啡」，係指未添加乳成份的咖 啡飲料，具體而言，指未添加甜味成份及乳成份之咖啡飲 料，及添加不會過於損及咖啡風味之份量之甜味成份（未 φ 添加乳成份）之加糖類咖啡飮料（理想爲微糖型）。乳成 份係指爲賦予咖啡飲料有牛奶風味或牛奶感所添加之成份 ，主要指乳、牛乳及乳製品，例如可舉生乳、牛乳、特別 牛乳、部份脫脂乳、脫脂乳、加工乳、乳飮料等之製品， 作爲乳製品可舉奶油、濃縮乳清、濃縮乳、脫脂濃縮乳、 無糖練乳、加糖脫脂練乳、全粉乳、脫脂粉乳、奶油粉、 乳清粉、乳酪粉、調整粉乳等。甜味成份係指可呈現出甜 味之成份，例如，糖類、寡糖類，及糖醇類之糖質甜味料 G ’或可利用天然非糖質甜味料及合成非糖質甜味料等高甜 度甜味料。作爲甜味成份之具體例有，蔗糖、異性化糖、 葡萄糖、果糖、乳糖、麥芽糖、木糖、異性化乳糖、寡果 糖、麥芽寡糖、異麥芽寡糖、乳寡糖、配聯糖、巴拉金糖 、麥芽糖醇、葡萄糖醇、赤藻糖醇、木糖醇、乳糖醇、 Palatinit、還元澱粉糖化物、甜菊萃取物、甘草萃取物、 甘草酸、索馬甜、莫內林（Monelin )、阿斯巴甜、埃利 坦、糖精、合成糖精K、蔗糖素、甜精等可舉出。不會過 於損及咖啡風味之份量之甜味成份，具體而言，相對於咖 -8- 200938095 ' 啡飲料全體甜味成份之比例，爲6重量％以下，較佳爲5 參 重量％以下。 (咖啡萃取液） 本發明之咖啡飮料，藉由以所萃取之比例佳之味道及 香味之咖啡萃取液，配合乾燥咖啡萃取物，可實現同時有 豐富口感及清爽之殘留味。 φ 本發明之咖啡飮料中，適合作爲前述咖啡萃取液，使 用係將咖啡豆以中溫，具體而言以30~65°C，40~65°C爲 佳，45〜60 °C更佳之溫水中萃取所得之咖啡萃取液。又， 較重視殘留口感之情況下，也可使用4 5~5 0°C之溫水萃取 之咖啡萃取液。一般而言，依據咖啡萃取之步驟中所用水 之溫度，所產生之風味會有如以下之差異係爲周知。使用 低溫水（未至30°C )萃取之情況下，成爲雖然沒有過剩之 苦味或酸味等，有殘留口感，強烈之味道，但缺乏整體感 φ (口感）。又因，所需萃取時間長，產率不佳，也有必須 使用大量咖啡豆之問題。另一方面，用高溫水（超過6 5 °C 之溫度）萃取之情況下，因爲過於萃取澀味成份等，導致 雖有口感但澀味過強，特別係黑咖啡會成爲難以下嚥之物 。又，因可溶性成份過於萃取，也有咖啡之苦味、酸味之 比例難以控制之問題。 本發明中作爲萃取液因爲使用中溫之溫水，低沸點之 香氣成份及咖啡之可溶性成份皆可適量被萃取，可取得味 道及香味平衡之萃取液。爲本發明之咖啡萃取液之原料之 -9- 200938095 . 咖啡豆可僅一種’而以上述中溫水萃取，因可以萃取出咖 啡豆之個性（味道、香味等），將數種不同產地及煎焙度 之咖啡豆混和使用’或將數種以中溫水萃取出之萃取液混 和使用爲佳。在此，作爲咖啡豆之栽培樹種方面可列舉出 ，例如，阿拉比卡種（Coffea Arabica )、羅布斯塔種（ Coffea Robusta) 、Liberica 種(Coffea Liberica)等，品 種方面可列舉出，例如’摩卡、巴西、哥倫比亞、瓜地馬 ❹ 拉、藍山、科納、曼特寧、吉力馬札羅等。煎焙，以往眾 所皆知之方法’可使用裝置施行，因應目的選擇適當之煎 焙程度’輕度、中度、深度其中任一種皆可。但爲充分萃 取煎焙豆原本之香味，煎焙前後之儲存期限越短越佳，具 體而言未滿14天’較好可使用未滿7天之物。萃取方面 ，通常’使用硏磨過之咖啡豆，硏磨之程度（通常爲粗硏 磨、中硏磨、細硏磨）並未限制，可使用各種粗細之硏磨 豆。 〇 又，關於萃取方法並無特別限制，各種咖啡萃取裝置 (滴漏式、虹吸式、濾壓式、噴射式、連續式等）皆可使 用，其中以滴漏式施行爲佳。此處所指之滴漏式乃流下式 萃取’將原料（煎焙後硏磨之咖啡豆）之層淋上溫水，流 下並使之通過原料之萃取法。滴漏式萃取中，咖啡豆通常 置於一金屬製濾網上，若非金屬濾網，則以布或紙等支撐 咖啡豆層’只要可以將萃取液自咖啡豆層分離之物則並無 特別限制。尙，將萃取裝置內密閉，以壓力進行萃取亦可 °上述之滴漏式萃取，通常，相對於咖啡豆硏磨物1重量 -10- 200938095 份，加入中溫水5〜15重量份，較佳爲7~10重量份，流下 將咖啡萃取。萃取時問根據萃取裝置之種類、大小等而有 所不同，通常以15〜50分，較佳爲20〜40分之程度。 尙，萃取時，考慮到咖啡之香氣成份容易受到氧化’ 可在不活性氣體中進行萃取。又，可將工業用萃取裝置全 體在不活性氣體中洗淨，亦可暫時將裝置全體減壓除去氧 氣後使不活性氣體保留於常壓中進行。 〇 (乾燥咖啡萃取物） 本發明所使用之乾燥咖啡萃取物，可由以往眾所皆知 之方法製造出，例如，咖啡硏磨物加水所得之咖啡萃取液 ，再依所需將之濃縮等、經乾燥後即可得之。爲原料之咖 啡豆，並無任何限制，依目的，產地、煎焙度等，適當選 擇1或2種以上混合使用。又，萃取方法及濃縮方法亦無 任何限制。 © 本發明中，乾燥咖啡萃取物，給予濃厚感之成份，即 其特徵爲作爲添加口感添加劑。其效果，較添加無乾燥之 咖啡萃取液濃縮所得之咖啡萃取物（本說明書中，對於「 乾燥咖啡萃取物」，僅稱之爲「咖啡萃取物」）之情況下 爲顯著。此化學反應機轉雖然不明，但推想乃因爲乾燥咖 啡萃取物中含有多糖類等口感成份所致。因此，作爲本發 明之乾燥咖啡萃取物，例加高溫·高壓下（具體而言，加 壓狀態下100°c以上，例如150°c程度中以連續多管製法 將萃取物濃縮•乾燥•粉末化，使用含多糖類等口感豐富 -11 - 200938095 成份較多者爲佳。又，乾燥方法，可使用噴霧乾燥法或凍 結乾燥法其中任一種，但噴霧乾燥法較凍結乾燥法所得之 物效果爲顯著。因此，作爲本發明所用之乾燥咖啡萃取物 ，藉由噴霧乾燥法之乾燥咖啡萃取物爲佳。 更且，本發明所用之乾燥咖啡萃取物，其特徵爲，於 用水稀釋時，在可溶性固形份每1重量％之6 8 Onm波長之 吸光度爲〇·8以下，較佳爲0.6以下，更佳爲0.5以下。 〇 使用如此特徵之乾燥咖啡萃取物，可抑制保存中所發生之 沈澱等現象’可得到保存安定性優良之咖啡飮料。 於此’本發明中可溶性固形份，可以折射計測定。折 射計乃利用可溶性物質在水溶液中可使光折射之性質，將 水溶液中之成份濃度換算成蔗糖濃度（Brix値）表示之機 器，適合使用之折射計，有RX-5000 (ATA GO公司製） 等。又’乾燥咖啡萃取物之吸光度，雖可用一般吸光度計 測定’但因吸光度超過1 .0測定値之誤差大，故希望係以 © 吸光度未滿丨·0之來測定稀釋後之測定試料。適合使用之 吸光度計有UV-1700(島津製作所（股）製）等。 (咖啡飲料） 本發明中’藉由含有上述以中溫萃取出咖啡萃取液之 步驟’及將該咖啡萃取液’混合上述乾燥咖啡萃取物之混 合液調製步驟之方法，可得到風味（亦稱爲香味）及保存 安定性優良之咖啡飲料。咖啡萃取液及乾燥咖啡萃取物， 以可溶性固形份8 : 2 ~ 5 : 5、較佳以7 : 3〜5 : 5之比例混 -12- 200938095 合。又’本混合步驟，事先將乾燥咖啡萃取物加水溶解， 依需要’以濾網等過濾除去不溶性固形份之物，再添加到 咖啡萃取液。如此混合者係可減低保存中之沈澱發生。 本發明之咖啡飲料，直接將上述咖啡萃取液與乾燥咖 啡萃取物之混合液’又或依據需要添加甜味成份或各種添 加劑’充塡至罐、PET瓶等容器，加溫殺菌後供給至市場 。作爲在此所用之添加劑，只要不損及本發明效果可無特 〇 別限制，例如’碳酸氫鈉、碳酸鈉、碳酸鉀、氫氧化鈉等 之pH調整劑、蔗糖脂肪酸酯、去水山梨醇脂肪酸酯、聚 甘油脂肪酸酯等乳化劑，咖啡香精等香料皆可添加。 本發明之咖啡飲料，因保持咖啡原本之香味者，適合 作爲提供黑咖啡或不損及本發明效果之乳成份含量極少之 咖啡飲料爲佳’特別以提供黑咖啡飲料尤佳。所謂乳成份 含量極少’具體而言，係指乳成份之比例佔飲料全體2重 量％以下。 ® 又’本發明之咖啡飲料，因可保持咖啡飲料原本香味 並可抑制製造後之沈澱的發生，最適用於咖啡濃度高之咖 啡飲料。例如’咖啡濃度，最適用於咖啡豆本來之可溶性 固形份係依據飲料總重量0.9重量％以上，較佳適用爲1.2 重量％以上之咖啡飮料。咖啡豆本來之可溶性固形份之量 雖無特別上限，但考慮到咖啡之風味及保存時之安定性， 1.5重量％以下’較佳爲丨.4重量％以下之程度爲宜。尙’ 本發明所謂「咖啡豆來源之可溶性固形份」之詞，係指咖 啡飮料所含並可得之可溶性固形份中，除去甜味成份、乳 -13- 200938095 成份、PH調整劑、香料等非從咖啡豆而來之固形份。 (裝於容器之咖啡飲料） 本發明之裝於容器之咖啡飲料，乃將上述之咖啡飲料 ，以一般手法裝至容器所製造而成。即，以含有以下步驟 之方法製造而成： 對咖啡丑加入30〜65。(：之溫水取得咖啡萃取液之步驟 D 1，於該萃取液含有於用水稀釋時在可溶性固形份每〖重 量％之6 80nm波長之吸光度爲0·8以下之値之乾燥咖啡萃 取物混合該之咖啡萃取液之步驟2’及所得之咖啡飲料裝 於容器中之步驟3。 上述步驟3前’根據需要’亦可添加乳成份、甜味料 、pH調整劑等成份至咖啡飲料。又，步驟3之後也可進 fj加熱殺菌（例如’以蒸飽器進行蒸餾殺菌），又或，從 步驟2所得之咖啡飮料或上述之添加了乳成份、甜味料、 ® pH調整劑等之咖啡飲料加熱殺菌（例加，以高溫短時間 之加熱殺菌（UHT殺菌法））後，進行熱裝或無菌充塡至 容器（步驟3)亦可。殺菌條件，依內容物的特性或容器 等適當設定即可，具體而言，UHT殺菌法之情況下，通常 以 120〜150°C下卜120秒左右，較佳以 130〜145dc下 30〜120秒左右爲條件’蒸餾殺菌之情況下，通常以 110〜130°C下10~30分左右，更佳以120〜125°C下10~20 分左右爲條件。 本發明之裝於容器之咖啡飮料，極適合於販賣機等加 -14- 200938095 溫（50~70°C左右，較佳爲50~60°C左右，更佳爲55~60°C 左右）後販賣之熱飮。加溫販賣之裝於容器之熱咖啡飲料 ，通常，因在加溫狀態下保管時咖啡成份及所配合之乳成 份會劣化，產生沈澱，並伴隨沈澱之發生，咖啡色調（例 如濁度）、香味容易有所變化，所以爲免於使之長時間處 於加溫狀態，管理以自動販賣機等之加溫的情況下之時間 使其不長時間放置，在一定期間（例如3天）經過後便廢 0 棄該製品等爲一般所行之嚴格商品管理，而本發明之咖啡 飮料，擁有在加溫狀態下保管（例如3週）也極少會發生 沈澱，香味也幾乎不會劣化之有利特徵，故不需要加溫狀 態時之嚴格的商品管理，可作爲提供至今以來更長時問（ 例如3天以上或1〜3週以上）以加溫狀態保管之裝於容器 之咖啡飮料。 又’本發明之咖啡飲料，從具有有高度保存安定性， 到充塡於大容量容器（例如200〜5 00 ml容量之罐子等）後 〇 長時問保存（例如6個月以上），也不易發生沈殺，有利 於提供商品價値高之裝於容器之咖啡飲料。通常，容量大 的容器’爲對應容器的其容量’會裝塡較多量的咖啡飲料 ’但裝塡於容器中之咖啡飲料的量增加，特別係咖啡豆本 來之可溶性固形份高（例如0 · 9重量％以上）的情況下， 咖啡飮料所發生之沈激絕對量也可能會增加。沈殿之絕對 量增加的話’消費者在飲用裝於容器之飮料時，可輕易地 從開口等目視到附著於容器底部之沈澱。因會被看到大量 沈澱之裝於谷器之飮料，不被一般消費者所好，所以咖啡 -15- 200938095 飮料’特別係咖啡豆本來之可溶性固形份高（例如0.9重 量％以上）之咖啡飮料’大多裝塡於容量小之容器（例如 100〜190ml容量左右的罐子等）。另—方面，本發明之咖 啡飮料，如同以上所述’即使長時問保存也極少發生沈澱 ’用於容量較大之容器（200~500ml左右之容量，較佳爲 300〜500mi左右之容量），即便裝塡較多量之咖啡飲料的 情況下’不容易產生沈澱’可爲一商品價値高之裝於容器 0 之飮料。 如此，加溫（50〜70 °C左右，較佳爲50〜60 °C左右， 更佳爲55~60°C左右）狀態下販賣之裝於容器之熱咖啡飲 料，或裝塡於大容量（200〜5 00ml容量左右，較佳爲 300~500ml容量左右）容器之咖啡飲料等，爲本發明之裝 於容器之飮料的適用型態。 適合作爲本發明之裝於容器之咖啡飮料之容器，可以 使用一般被利用之鋁罐、鋼罐、PET瓶、玻璃瓶、紙容器 ❹ 等任一種，但裝於容器之熱咖啡飲料的情況下，以可抑制 氧化劣化的鋁罐及鋼罐爲佳。 〔實施例1〕 以下，詳細說明本發明之實施例，但不僅限於此。 實施例 1.1.咖啡萃取液、乾燥咖啡萃取物及咖啡萃取物之調製 咖啡萃取液，中度煎焙後的巴西產咖啡豆以硏磨機（ -16- 200938095 日本GRANULATOR公司製），將粒徑71〇 μηι以上的咖 啡豆成爲80%以上進行硏磨，以55〇c溫水滴漏萃取作爲 Brix2.4萃取液，再使用5〇〇篩孔之濾網過濾除去不溶性 固形份之物。 乾燥咖啡萃取物’將3種即溶咖啡（即溶咖啡1及2 :使用巴西產咖啡豆。藉由連續多管萃取法萃取後濃縮、 噴霧乾燥處理者；即溶咖啡3:使用巴西產伽啡豆。以連 〇 續多管萃取法萃取後濃縮、凍結乾燥處理者）加入20倍 量的熱水溶解後’使用5 00篩孔之濾網過濾除去不溶性固 形份’再用純水稀釋後’作爲B r i χ 4 · 〇之即溶咖啡溶液使 用之。 即溶咖啡1 ~3加水稀釋時之可溶性固形份每1重量％ 之680nm波長之吸光度値於表1表示。此値，可由以下順 序算出。一開始’即溶咖啡1〜3用約3〇倍水稀釋後，以 500歸孔之濾網過濾除去不溶性固形份。接著，將可溶性 Ο 固形份（Brix )以RX-5000 ( ATAGO公司製）測定，又用 UV- 1 700 (島津製作所（股）製）以〇D680flm吸光度測定 之。最後’根據以上順序所得之吸光度測定値除去Brix 測定値’即可算出可溶性固形份每—重量％之6 8 〇 nm波長 之吸光度。 咖啡萃取物，使用市售之咖啡萃取物（巴西產， Brix50) ’加水稀釋，以5〇〇篩孔之濾網過濾除去不溶性 固形份’接著’再用純水稀釋作爲Brix4.〇之咖啡萃取物 溶液。 -17- 200938095 1-2 _裝於容器之咖啡飮料之調製 上述咖啡萃取液、即溶咖啡溶液、咖啡萃取物溶液以 表1之比例混合，再添加pH調整劑（小蘇打）、PH6.8 的各種黑咖啡調製。所得之黑咖啡充塡至各190g之鋼製 容器中，以121 °C xlO分左右進行殺菌，便爲一裝於容器 之黑咖啡。表2表示各咖啡飲料之可溶性固形份之比例。。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 [Prior Art] The quality of coffee drinks, which attaches great importance to flavors, special flavors and flavors. Industrial coffee brewing is generally manufactured by drip extraction. 'Compared with drip extraction at home, 'the low-boiling compound that has a long contact time with the heated water and the important aroma that has just been extracted will evaporate' or Oxidation causes problems in the taste and aroma of the resulting coffee beverage. Here, various proposals have been made to realize the taste of ordinary coffee brewed in a home or the like by a beverage packed in a container such as a can. For example, by extracting the coffee beans with warm water at a high temperature (50 ° C to 90 ° C) and then extracting them in a low-temperature water (0 ° C to 40 ° C), the two-stage extraction method can be used to obtain taste and aroma. a method of good quality coffee brewing (Patent Document 1), or by using coffee beans at a temperature of 3 stages (low temperature; 10 to 30 ° C, medium temperature; 30 to 65 ° C, high temperature; 65 to 130 ° C) By sequential extraction, a method of producing a coffee, which is particularly flavorful and particularly excellent in flavor, can be obtained (Patent Document 2). In addition, a method of obtaining a coffee extract of coffee beans of different types or degrees of roasting, and mixing and using the mixed coffee beverage of the taste of each variety is also possible (Patent Document 3). On the other hand, in order to enhance the rich taste of coffee, it is necessary to increase the concentration of coffee. In the case of high coffee concentration, coffee precipitation occurs during storage -4 - 200938095. The object has a tendency to maintain low stability. Here, a method in which a coffee extract is allowed to act on a polysaccharide extract to decompose a component in a coffee extract to improve storage stability has been known (Patent Document 4). Further, the proposed coffee manufacturing method (Patent Document 5) is characterized in that the hot water extract containing coffee and the coffee extract are contained as a soluble solid content of the product in a ratio of 8:2 to 2:8. In the mixing step, the coffee brewing material with strong coffee intensity at a soluble solid content of 1.4 to 1.8 is extremely suitable as an effective and economical agglomeration and precipitation after heat sterilization in the case of containing a milk component. Prevention method. [Patent Document 1] Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. 】Unexamined-Japanese-Patent No. 2000-69910 〇 [Summary of the Invention] [Problems to be solved by the present invention] In recent years, due to the improvement of health awareness, preferred beverages like canned coffee, especially coffee with less sugar and milk ingredients The market for beverages has expanded. Among them, the taste of the black coffee, which is particularly excellent in flavor and rich in taste, is gradually increasing. A variety of flavored coffee beverages as proposed above, which are equipments or techniques for controlling the extraction temperature, are necessary for mixing a plurality of types of extracts. Further, the coffee beverage having a high mouthfeel, that is, a coffee beverage having a high coffee concentration (-5-200938095, in particular, black coffee) cannot satisfy the flavor and the preservation stability at the same time. For example, the use of the polysaccharide-decomposing enzyme described in the above Patent Document 4 occurs. The problem of the unique flavor of the enzyme. That is, an object of the present invention is to provide a coffee beverage (especially black coffee) which can be used for the preservation of the stability and the excellent taste of the coffee, and which can taste the original flavor of the coffee. 〇 [Means for Solving the Problem] The inventors of the present invention have worked hard to solve the above problems, and have developed a coffee extract extracted by a good taste and aroma, and cooperated with the dried coffee extract to find It gives the coffee a rich taste that cannot be obtained by the extract alone. Thereafter, the superior preservation stability of the coffee beverage was also found, and the present invention was completed. That is, the present invention is as follows: 1. A coffee brewed in a container, which is a coffee extract extracted from warm water of 30 to 65 ° C, and has a soluble solid content per 1 diluted with water. The dry weight of the 6 8 Onm wavelength is obtained by mixing the dry coffee extract with an absorbance of 0.8 or less. 2. The coffee beverage contained in the container according to the above item 1, wherein the dried coffee extract is obtained by spray drying. 3. The coffee beverage contained in the container according to the above item 1 or 2, wherein the absorbance is 0.5 or less. 4. The coffee beverage contained in the container according to any one of the items 1 to 3 above, which comprises the coffee extract and the dried coffee extract in a coffee beverage as a soluble solid content. : 2~5: The method of the step of mixing the ratio of 5 is made. 5. The coffee beverage in a container according to any one of the items 1 to 4, wherein the soluble solid content derived from the coffee bean is 〇9 to 1.5% by weight based on the total weight of the beverage. 6. The coffee packet contained in the container according to any one of items 1 to 5 above, which is black coffee. The coffee medicinal material contained in the container according to any one of the items 1 to 6 above, which is provided in a warm state. 8. The method for producing a coffee brewed in a container according to the above item 1, characterized in that the method 1 comprises the step of adding a warm water of 30 to 65 ° C to the coffee bean to obtain a coffee extract, and the extract a step 2 of mixing a coffee beverage obtained by mixing a dry coffee extract having a absorbance of 0.8% or less at a wavelength of 680 nm at a wavelength of soluble solids with water, and diluting the obtained coffee beverage in a container The method of manufacturing the coffee brew of step 3. [Effects of the Invention] The coffee beverage of the present invention can impart a mouthfeel that cannot be obtained by the extract alone, by blending the dried coffee extract with the coffee extract having a good taste and flavor extracted. At the same time, it has a rich taste and a strong bitterness, and does not feel the unpleasant taste such as odor. Moreover, the coffee mash of the present invention is suitable for providing long-term drinkable beverages in containers because of its good preservation stability. In addition, the "black coffee" referred to in this specification refers to a coffee beverage without a milk component, which is obtained by using warm water extraction at a medium temperature of 200938095 to produce a coffee beverage having a good taste and aroma. In other words, it refers to a coffee beverage that does not contain a sweet component and a milk component, and a sweetened coffee beverage (ideally a micro-sugar type) which is added with a sweetening component (not added with a milk component) which does not excessively impair the flavor of the coffee. Milk ingredient refers to the ingredients added to the coffee beverage to have a milky flavor or milky feel. It mainly refers to milk, milk and dairy products, such as raw milk, milk, special milk, partial skim milk, skim milk, processed milk, milk. For products such as dips, as dairy products, cream, concentrated whey, concentrated milk, degreased concentrated milk, sugar-free milk, sugar-free fat-free milk, whole powder milk, skim milk powder, cream powder, whey powder, cheese powder, adjusting powder, etc. . Sweet ingredients are ingredients that can exhibit sweetness, for example, sugars, oligosaccharides, and sugar alcohol sweeteners G' or natural non-glycemic sweeteners and synthetic non-sugar sweeteners. High sweetness sweetener. Specific examples of the sweetening component include sucrose, heterologous sugar, glucose, fructose, lactose, maltose, xylose, heterologous lactose, oligofructose, malto-oligosaccharide, isomaltoligosaccharide, milk oligosaccharide, and complexation. Sugar, palatinose, maltitol, glucose alcohol, erythritol, xylitol, lactitol, Palatinit, reductive starch saccharide, stevia extract, licorice extract, glycyrrhizic acid, thaumatin, monellin (Monelin), aspartame, elitan, saccharin, synthetic saccharin K, sucralose, sweetener, and the like can be mentioned. The amount of the sweetness component which does not deteriorate the amount of the coffee flavor is not more than 6% by weight, preferably 5 parts by weight or less, based on the ratio of the total sweetness of the coffee beverage to the coffee -8-200938095. (Coffee Extract) The coffee brew of the present invention can be blended with a dry coffee extract by a coffee extract having a good taste and aroma extracted, thereby achieving a rich taste and a refreshing residual taste. φ In the coffee beverage of the present invention, it is suitable as the coffee extract, and the coffee bean is used at a medium temperature, specifically 30 to 65 ° C, preferably 40 to 65 ° C, and preferably 45 to 60 ° C. The resulting coffee extract is extracted in water. Further, in the case where the residual texture is more important, the coffee extract extracted with warm water of 4 5 to 50 ° C can also be used. In general, depending on the temperature of the water used in the step of coffee extraction, the flavor produced will be as follows. In the case of extraction with low-temperature water (less than 30 °C), there is no excessive bitterness or sourness, and there is a residual texture and a strong taste, but the overall feeling φ (mouthfeel) is lacking. Also, because of the long extraction time required, the yield is not good, and there is also the problem that a large amount of coffee beans must be used. On the other hand, in the case of extraction with high-temperature water (temperature above 65 ° C), excessive extraction of astringent ingredients, etc., results in a mouthfeel but a strong taste, especially black coffee becomes difficult to swallow. . Moreover, due to the excessive extraction of soluble components, there is also the problem that the ratio of bitterness and sourness of coffee is difficult to control. In the present invention, since the extract is heated at a moderate temperature, the low-boiling aroma component and the soluble component of the coffee can be extracted in an appropriate amount, and an extract of a taste and a flavor balance can be obtained. -9- 200938095 which is the raw material of the coffee extract of the present invention. The coffee beans can be extracted with only one kind of medium-temperature water, because the characteristics of the coffee beans (taste, aroma, etc.) can be extracted, and several different origins and The roasted coffee beans are mixed and used or mixed with several extracts extracted with medium temperature water. Here, examples of the cultivated tree species of the coffee beans include, for example, Coffea Arabica, Coffea Robusta, and Liberica species (Coffea Liberica), and examples thereof include, for example, ' Mocha, Brazil, Colombia, Guatemala, Blue Mountains, Kona, Mandheling, and Kilimanjaro. The roasting method, which is well known in the past, can be carried out using a device, and it is possible to select an appropriate degree of roasting depending on the purpose, either mild, medium or deep. However, in order to fully extract the original flavor of the roasted beans, the storage period before and after the roasting is as short as possible, and in particular, less than 14 days, which is preferably used for less than 7 days. In terms of extraction, it is common to use honed coffee beans. The degree of honing (usually rough honing, medium honing, fine honing) is not limited, and various thicknesses of honing beans can be used. 〇 Also, there are no particular restrictions on the extraction method. Various coffee extraction devices (drip, siphon, filter, spray, continuous, etc.) can be used, and the drip-type behavior is good. The drip type referred to herein is a down-flow type extraction method in which a layer of a raw material (a coffee bean which is honed and honed) is rinsed with warm water, and passed through a raw material. In the drip-type extraction, the coffee beans are usually placed on a metal filter screen. If the metal filter is not used, the coffee bean layer is supported by cloth or paper. As long as the extract can be separated from the coffee bean layer, there is no particular limitation. .尙, the inside of the extraction device is sealed, and the extraction may be carried out by pressure. The above-mentioned drip-type extraction is generally carried out by adding 5 to 15 parts by weight of the medium-temperature water to the weight of the coffee bean honing material, preferably from 10 to 15,380,95 parts by weight. For 7 to 10 parts by weight, the coffee is extracted by flowing down. The extraction time varies depending on the type, size, and the like of the extraction apparatus, and is usually 15 to 50 minutes, preferably 20 to 40 minutes.尙, when extracting, it is considered that the aroma component of coffee is susceptible to oxidation'. Extraction can be carried out in an inert gas. Further, the industrial extracting apparatus can be completely washed in an inert gas, and the entire apparatus can be temporarily removed under reduced pressure and the inert gas can be kept at normal pressure. 〇 (Dry coffee extract) The dried coffee extract used in the present invention can be produced by a method known in the art, for example, a coffee extract obtained by adding water to a coffee grind, and then concentrating as needed, etc. It can be obtained after drying. There is no limitation on the coffee beans which are raw materials, and one or two or more kinds of them are appropriately selected depending on the purpose, the origin, the degree of roasting, and the like. Further, the extraction method and the concentration method are also not limited. © In the present invention, the coffee extract is dried to give a thick feeling component, i.e., it is characterized as an additive for adding a mouthfeel. The effect is remarkable in the case of the coffee extract obtained by concentrating the non-dried coffee extract (in the present specification, "dry coffee extract" is simply referred to as "coffee extract"). Although the chemical reaction machine is unknown, it is thought that the dried coffee extract contains polysaccharides and other taste components. Therefore, as the dry coffee extract of the present invention, it is exemplified by adding high temperature and high pressure (specifically, the extract is concentrated by a continuous multi-control method in a pressurized state at a temperature of 100 ° C or more, for example, 150 ° C. It is better to use polysaccharides such as polysaccharides. - 200938095 It is better to use more ingredients. In addition, the drying method can be either spray drying or freeze drying, but the effect of spray drying is better than that of freeze drying. Therefore, as the dry coffee extract used in the present invention, the dry coffee extract by the spray drying method is preferred. Further, the dried coffee extract used in the present invention is characterized in that, when diluted with water, The absorbance at a wavelength of 6 8 Onm per 1% by weight of the soluble solid fraction is 〇·8 or less, preferably 0.6 or less, more preferably 0.5 or less. 〇 Using the dried coffee extract having such characteristics, the precipitation occurring during storage can be suppressed The phenomenon of 'can obtain a coffee beverage with excellent stability. Here's the soluble solids in the present invention, which can be measured by a refractometer. The refractometer is made of soluble A device that converts the concentration of a component in an aqueous solution into a sucrose concentration (Brix値) in a solution in an aqueous solution. A refractometer suitable for use, such as RX-5000 (manufactured by ATA GO Co., Ltd.), etc. The absorbance of the coffee extract can be measured by a general absorbance meter. However, since the error due to the absorbance exceeding 1.0 is large, it is desirable to measure the diluted sample after the absorbance is less than 0. The absorbance suitable for use. There is a UV-1700 (made by Shimadzu Corporation), etc. (Coffee Beverage) In the present invention, 'the step of extracting the coffee extract by intermediate temperature extraction' and mixing the coffee extract with the above-mentioned dry coffee extract The mixture preparation step of the mixture can obtain a flavor (also called aroma) and a coffee beverage with excellent stability. The coffee extract and the dried coffee extract have a soluble solid content of 8:2 to 5:5, preferably. Mix -12-200938095 in a ratio of 7:3 to 5:5. Also, 'this mixing step, dissolve the dried coffee extract in water beforehand, and remove the insoluble by filtration or the like as needed. The solid content is added to the coffee extract. Such a mixture can reduce the precipitation in the preservation. The coffee beverage of the present invention directly mixes the above coffee extract with the dried coffee extract' or adds as needed Sweet ingredients or various additives are filled into containers such as cans and PET bottles, and are heated and sterilized and supplied to the market. As an additive used herein, there is no particular limitation as long as the effects of the present invention are not impaired, for example, 'hydrocarbonate A pH adjuster such as sodium, sodium carbonate, potassium carbonate or sodium hydroxide, an emulsifier such as sucrose fatty acid ester, sorbitan fatty acid ester or polyglycerin fatty acid ester, or a flavor such as coffee flavor can be added. A coffee beverage, which is suitable for providing black coffee or a coffee beverage having a very small amount of milk component which does not impair the effects of the present invention, is particularly preferable for providing a black coffee beverage. The content of the milk component is extremely small. Specifically, it means that the proportion of the milk component is less than 2% by weight of the whole beverage. ® The coffee beverage of the present invention is most suitable for coffee beverages having a high coffee concentration because it can maintain the original flavor of the coffee beverage and inhibit the occurrence of precipitation after manufacture. For example, the 'coffee concentration' is most suitable for the coffee bean to have a soluble solid content of 0.9% by weight or more, preferably 1.2% by weight or more, based on the total weight of the beverage. The amount of the soluble solid portion of the coffee bean is not particularly limited, but in consideration of the flavor of the coffee and the stability at the time of storage, it is preferable that the amount is not more than 1.5% by weight.尙' The term "soluble solids derived from coffee beans" in the present invention refers to the soluble solid content contained in the coffee brew, and the sweet taste component, milk-13-200938095 component, pH adjuster, perfume, etc. are removed. Not a solid part from coffee beans. (Coffee Beverage in Container) The coffee beverage contained in the container of the present invention is manufactured by loading the above-mentioned coffee beverage into a container in a general manner. That is, it is produced by the method comprising the following steps: Adding 30 to 65 to the coffee ugly. (Step: D1 of obtaining a coffee extract by warm water, the extract contains a dry coffee extract mixed with a soluble solid content per 8% by weight of an absorbance of 680 nm or less and having an absorbance of 0.8 or less. The step 2' of the coffee extract and the step 3 of the obtained coffee beverage are placed in a container. In the above step 3, the ingredients of the milk component, the sweetener, the pH adjuster and the like may be added to the coffee beverage as needed. After step 3, it can also be heat-sterilized by fj (for example, 'distillation sterilization by a steamer), or the coffee material obtained from step 2 or the above-mentioned milk component, sweetener, pH adjuster, etc. The coffee beverage is heat-sterilized (for example, heated and sterilized at a high temperature for a short period of time (UHT sterilization method)), and then hot-filled or aseptically filled to the container (step 3). Sterilization conditions, depending on the characteristics of the contents or the container, etc. Specifically, in the case of the UHT sterilization method, it is usually about 120 seconds at 120 to 150 ° C, preferably about 30 to 120 seconds at 130 to 145 dc. Usually by 1 10~30°C at 10~130°C, more preferably 10~20 minutes at 120~125°C. The coffee brewing material in the container of the present invention is very suitable for vending machines, etc. -14-200938095 Warm (about 50~70 °C, preferably about 50~60 °C, more preferably about 55~60 °C). After selling, hot coffee drinks in containers are usually sold. When stored under heating, the coffee ingredients and the ingredients of the milk will deteriorate, and precipitation will occur. With the occurrence of precipitation, coffee color (such as turbidity) and flavor will change easily, so it is not to be kept for a long time. In the heating state, the time when the heating is performed by the vending machine or the like is not allowed to be placed for a long time, and after a certain period of time (for example, three days), the product is discarded, and the product is strictly handled. However, the coffee brewing material of the present invention has a favorable feature that it is rarely stored in a warm state (for example, three weeks), and the flavor is hardly deteriorated, so that strict product management in the case of heating is not required. As long as it has been provided to date (eg 3 More than the day or 1~3 weeks or more) The coffee beverage contained in the container is stored in a warm state. The coffee beverage of the present invention has a high storage stability and is filled with a large-capacity container (for example, 200 to 5). 00 ml capacity of cans, etc.) After long-term storage (for example, 6 months or more), it is not easy to kill, and it is advantageous to provide a coffee beverage in a container with a high commercial price. Usually, a container with a large capacity is corresponding. The capacity of the container 'will be loaded with a larger amount of coffee beverage' but the amount of coffee beverage contained in the container is increased, especially if the coffee bean has a high soluble solid content (for example, 0. 9 wt% or more). The absolute amount of stagnation that occurs in coffee brewing may also increase. If the absolute amount of the Shen Dian is increased, the consumer can easily visually observe the sediment attached to the bottom of the container when drinking the beverage contained in the container. Because it will be seen that a large amount of sediment is contained in the grain, it is not good for the average consumer, so coffee -15- 200938095 飮 特别 'Special coffee beans have a high soluble solid content (such as 0.9% by weight or more) of coffee The dumplings are mostly packed in containers of small capacity (for example, cans of about 100 to 190 ml capacity). On the other hand, the coffee beverage of the present invention, as described above, is "precipitated very rarely even if stored for a long time" for a container having a large capacity (a capacity of about 200 to 500 ml, preferably a capacity of about 300 to 500 mi). Even if a large amount of coffee beverage is installed, 'it is not easy to cause precipitation', it can be a good price for the container 0. In this way, the hot coffee beverage contained in the container is sold under heating (about 50 to 70 ° C, preferably about 50 to 60 ° C, more preferably about 55 to 60 ° C), or it is mounted on a large capacity. A coffee beverage or the like of a container (about 200 to 5,000 ml capacity, preferably about 300 to 500 ml capacity) is a suitable type of the container for the present invention. A container suitable for use as a container for coffee brewing of the present invention may be any one of aluminum cans, steel cans, PET bottles, glass bottles, paper containers, etc. which are generally used, but in the case of a hot coffee beverage in a container It is preferable to use aluminum cans and steel cans which can suppress oxidative degradation. [Embodiment 1] Hereinafter, embodiments of the present invention will be described in detail, but are not limited thereto. Example 1.1. Preparation of Coffee Extract, Dry Coffee Extract and Coffee Extract The coffee extract was prepared, and the roasted coffee beans produced in Brazil were honed (-16-200938095, manufactured by GRANULATOR, Japan). The coffee beans above 71〇μηι were honed by more than 80%, extracted as a Brix2.4 extract by a 55 〇c warm water drop, and then filtered using a 5 〇〇 sieve to remove insoluble solids. Dry coffee extract '3 kinds of instant coffee (ie soluble coffee 1 and 2: using coffee beans made in Brazil. Extracted by continuous multi-tube extraction, concentrated, spray-dried; instant coffee 3: using Brazilian gamma Beans, which are extracted by continuous multi-tube extraction, concentrated and freeze-dried.) After adding 20 times of hot water to dissolve, 'filtered through 500 mesh sieve to remove insoluble solids' and then diluted with pure water. 'Used as a B ri χ 4 · 即 instant coffee solution. The absorbance of the 680 nm wavelength per 1% by weight of the soluble solid content of the instant coffee diluted with 1 to 3 water is shown in Table 1. In this case, it can be calculated in the following order. Initially, the instant coffee 1 to 3 was diluted with about 3 times of water, and the insoluble solid fraction was removed by filtration through a 500-hole sieve. Next, the soluble Ο solid fraction (Brix) was measured by RX-5000 (manufactured by ATAGO Co., Ltd.), and further measured by UV- 1 700 (manufactured by Shimadzu Corporation) with 〇D680flm absorbance. Finally, the absorbance obtained by the above procedure is determined by removing the Brix measurement 値' to calculate the absorbance at a wavelength of 6 8 〇 nm per % by weight of the soluble solid portion. Coffee extract, using commercially available coffee extract (Brazilian, Brix50) 'Diluted with water, filtered through a 5 〇〇 sieve filter to remove insoluble solids' followed by 'diluted with pure water as Brix4. Solution. -17- 200938095 1-2 _ Preparation of coffee brewing in container The above coffee extract, instant coffee solution, coffee extract solution are mixed in the proportion of Table 1, and then pH adjuster (baking soda), PH6.8 A variety of black coffee modulation. The obtained black coffee was filled in a steel container of 190 g each and sterilized at about 121 ° C x 10 minutes, which was a black coffee contained in a container. Table 2 shows the ratio of soluble solids of each coffee beverage.
〔表1〕 配合量(g/l〇〇〇g) 試驗例 比較例 1 2 1 2 3 4 5 咖啡萃取液 375 375 375 583 375 即溶咖哕 隨液 即溶咖啡_ 吸光度 良口溶咖啡1 0.334 125 350 即溶咖啡2 0.771 125 即溶咖啡3 0.957 125 咖啡萃取物溶液 350 125 小蘇打 適量 適量 適量 適量 適量 適量 適量 純水 適量 適量 滴暈 適量 適量 適量 適量 完成量 1000 1000 1000 1000 1000 1000 1000 -18- 200938095 〔表2〕 可溶性固形份比例(％) 試驗例 比較例 1 2 1 2 3 4 5 咖啡萃取液 0.9 0.9 0.9 1.4 0.9 即溶咖啡溶液 即溶咖啡1 0.5 1.4 即溶咖啡2 0.5 即溶咖啡3 0.5 咖啡萃取物溶液 1.4 0.5 固形份總量 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1-3.有關於香味之官能評價 專門官能檢查員（Panelist) 4名，將咖啡的香味、咖 啡感、口感、味道的濃度、殘留口感、方便飲用性作爲指 標，以五分法（五分：強或佳；4分：稍強或尙佳；3分 :普通；2分：稍弱或稍差；1分：弱或差）進行評價， 並算出平均數。於常溫下進行評價。結果如表3。 1 - 4 .保存性評價 試驗例1~3之裝於容器之咖啡飲料於60它下保管3週 ，以目視定期觀察附著於容器底的沈澱。尙，6(TC下保存 3週，約相當於常溫下保存1〇個月’一般而言，60 °C下保 存2週左右會出現少許的沈源’係在咖啡飮料製品安定性 之容許範圍中。保存性評價的結果如表3。（-:無沈澱； ±:稍有沈澱；+:有沈澱；++:沈澱多）。 -19- 200938095 〔表3〕 試驗例 比較例 1 2 1 2 3 4 5 香味評價 咖啡香味 4.5 4.3 4.3 3.3 3.0 2.0 3.5 咖啡感 4.5 4.5 4.3 4.0 2.3 2.3 3.5 _啡的口感 4.6 4.6 4.3 2.8 3.1 2.8 3.5 味道的濃度 4.4 4.4 4.2 3.0 3.0 2.5 3.8 方便飮用 4.6 4.4 4.3 2.8 3.8 3.0 3.3 殘留口感 4.8 4.6 4.4 3.9 2.8 3.0 3.3 保存性評價 60°C下1週 - + ++ 60°C下2週 土 + ++ 60°C下3週 + -Hl· ++ 如表3所示，中溫萃取出之咖啡萃取液’藉由與加水 稀釋後具有可溶性固形份之每1重量°/。之680nm吸光度爲 〇·8以下之値的乾燥咖啡萃取物（即溶咖啡）混合後裝塡 至容器所得之本發明之裝於容器之咖啡飲料（試驗例1及 胃 2 )，與僅由咖啡萃取液所得之裝於容器之咖啡飮料（比 較例2)、僅由乾燥咖啡萃取物所得之裝於容器之咖啡飲 料（比較例3)、僅由咖啡萃取物所得之裝於容器之咖啡 飲料（比較例4)，以及混合咖啡萃取液及咖啡萃取物所 得之裝於容器之咖啡飲料（比較例5 )相比，咖啡的.香味 (咖啡香、咖啡感、咖啡口感、味道的濃度、方便飮用性 及殘留口感）較佳。又，如同表3所示，本發明之裝於容 器之咖啡飲料（試驗例！及2)，與咖啡萃取液與吸光度 爲〇·957之即溶咖啡3混合所得之裝於容器之咖啡飲料（ -20- 200938095 比較例1 )相比，於60°C保存時不易產生沈澱，保存安定 性較佳。因此，藉由混合中溫萃取之咖啡萃取液，與具有 加水稀釋時之可溶性固形份之每1重量％之68Onm波長之 吸光度爲0.8以下之値的乾燥咖啡萃取物（即溶咖啡）裝 於容器，可得到咖啡香味及保存性共有之裝於容器之咖啡 飮料。 0 實施例2 2-1.咖啡萃取液及乾燥咖啡萃取物之調製 咖啡萃取液，煎焙過之巴西產咖啡豆以硏磨機（日本 GRANULATOR公司製），將粒徑710 μπι以上的咖啡豆硏 磨成80%以上，以60°C溫水滴漏萃取作爲Brix2.0萃取液 ，再使用500篩孔之濾網過濾除去不溶性固形份之物。 乾燥咖啡萃取物，使用加水稀釋時其可溶性固形份每 1重量％之680nm波長之吸光度爲0.29之即溶咖啡（使用 ❹ 巴西產咖啡豆。以連續多管萃取法萃取後濃縮、噴霧乾燥 處理者）。乾燥咖啡萃取物之吸光度同實施例1，即溶咖 啡用約30倍量之熱水稀釋後，以500篩孔之濾網過濾除 去不溶性固形份，接著以RX-5000 ( AT AGO公司製）測 定可溶性固形份（Brix )，又以UV-1 700 (島津製作所（ 股）製）測定OD6 8 Onm下之吸光度，最後，根據以上順 序所得之吸光度測定値除去Brix測定値，即可算出可溶 性固形份每1重量％之68Onm波長之吸光度。此即溶咖啡 以20倍量之熱水溶解後，以5 00篩孔之濾網過濾除去不 -21 - 200938095 溶性固形份，再以純水稀釋後，作爲Brix3.9 液使用。 2-2.裝於容器之咖啡飲料之調製 上述咖啡萃取液467g、與上述即溶咖啡溶 合，以遠心分離器除去不溶性固形份後，添加 (小蘇打）、水至總量l〇〇g，調製得PH6.8、 〇 之可溶性固形份爲1 · 4重量％ ( B rix )之黑咖 黑咖啡充塡300g至各一鋼製容器中，以121°C 進行殺菌，便爲一裝於容器之黑咖啡。 2-3.保存性評價 上述2-2所調製之裝於容器之咖啡飲料（ 製容器）於55 °C下保管2週或3週。接著，打 或3週後之裝於容器之咖啡飲料之鋁製容器， 〇 裝入聚乙烯對苯二甲酸酯（PET)製瓶子，每祐 500g，所得之裝於PET瓶之咖啡飲料放入冰| 管10天。保管天後之咖啡飲料之色調，以 之吸光度爲其指標測定，與剛調製完之咖啡飮; 2所得之300g或500g之咖啡飲料充塡於PET 於5 5 °C下亦未於冰箱保管）之色調比較。其結 示。 如圖1所示，於鋁製容器且55 °C下保管2 即便改將PET瓶移至冰箱（5 °C)保管10天， 即溶咖啡溶 液120g混 pH調整劑 咖啡豆來源 啡。所得之 xl 〇分左右 黑咖啡，鋁 開保管2週 將咖啡飲料 [約3 0 0 g或 I ( )保 波長680nm 辞（上述2-瓶者，並未 果如圖1所 週或3週， 本發明之咖 -22- 200938095 啡飮料，與剛調製完（未保管）之飮料相比，色調（波長 6 8 Onm之吸光度）幾乎沒有變化。 又，上述於55 °C下保管2週或3週後再於冰箱保管 10天之飮料，與剛調製完（未保管）之飮料，以目視觀察 發生於容器底部之沈澱。結果如表4所示。 〔表4〕 300g 500g 是否有沈殺 剛調製完(未保管） 55°C下2週 +5t下10天 士 士 55°C下3週 +5°C下1〇天 土 土 -:無沈源 +:有沈澱 ± :有些許沈澱 ++ :沈澱多[Table 1] Compounding amount (g/l〇〇〇g) Test example Comparative example 1 2 1 2 3 4 5 Coffee extract 375 375 375 583 375 Instant coffee with liquid instant coffee _ Absorbance good mouth coffee 1 0.334 125 350 Instant coffee 2 0.771 125 Instant coffee 3 0.957 125 Coffee extract solution 350 125 Sodium soda amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount of pure water Right amount Drip amount Appropriate amount Suitable amount 1000 1000 1000 1000 1000 1000 1000 - 18- 200938095 [Table 2] Ratio of soluble solids (%) Test example Comparative example 1 2 1 2 3 4 5 Coffee extract 0.9 0.9 0.9 1.4 0.9 Instant coffee solution Instant coffee 1 0.5 1.4 Instant coffee 2 0.5 Instant Coffee 3 0.5 Coffee Extract Solution 1.4 0.5 Total Solids 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1-3. A panel of scented functional evaluation inspectors (Panelist) 4, the aroma of coffee, coffee, taste, Concentration of taste, residual taste, and convenient drinking as indicators, with a five-point method (five points: strong or good) 4 points: slightly strong or yet have good; 3 points: Normal; 2 points: slightly weak or slightly inferior; 1 point: a weak or poor) was evaluated, and the average was calculated. The evaluation was carried out at room temperature. The results are shown in Table 3. 1 - 4 . Preservation evaluation The coffee drinks contained in the containers of Test Examples 1 to 3 were stored under 60 for 3 weeks, and the precipitate attached to the bottom of the container was visually observed regularly.尙, 6 (3 weeks under TC, about 1 month at room temperature) In general, there will be a little sinking at about 60 °C for about 2 weeks, which is within the allowable range of coffee product stability. The results of the preservative evaluation are shown in Table 3. (-: no precipitation; ±: slight precipitation; +: precipitation; ++: precipitation) -19- 200938095 [Table 3] Test Example Comparative Example 1 2 1 2 3 4 5 Fragrance Evaluation Coffee Flavor 4.5 4.3 4.3 3.3 3.0 2.0 3.5 Coffee Sense 4.5 4.5 4.3 4.0 2.3 2.3 3.5 _ morphine taste 4.6 4.6 4.3 2.8 3.1 2.8 3.5 Concentration of taste 4.4 4.4 4.2 3.0 3.0 2.5 3.8 Convenient use 4.6 4.4 4.3 2.8 3.8 3.0 3.3 Residual taste 4.8 4.6 4.4 3.9 2.8 3.0 3.3 Preservation evaluation 1 week at 60 °C - + ++ 2 weeks at 60 °C soil + ++ 3 weeks at 60 °C + -Hl· ++ As shown in Table 3, the coffee extract extracted at medium temperature 'has a dry coffee extract (ie, dissolved coffee) having a soluble solid content of 1% by weight and having a 680 nm absorbance of 〇·8 or less by diluting with water. a container-mounted coffee of the present invention obtained by mixing and kneading to a container Beverage (Test Example 1 and stomach 2), a coffee beverage contained in a container obtained only from the coffee extract (Comparative Example 2), a coffee beverage contained in the container obtained only from the dried coffee extract (Comparative Example 3), Coffee-based aroma (coffee) compared to a coffee beverage in a container obtained from a coffee extract (Comparative Example 4), and a coffee beverage (Comparative Example 5) obtained by mixing coffee extract and coffee extract Aroma, coffee, coffee, taste, convenience, and residual mouthfeel are preferred. Further, as shown in Table 3, the container-equipped coffee beverage of the present invention (test cases! and 2), and coffee The extract was less likely to precipitate at 60 ° C than the coffee beverage ( -20-200938095 Comparative Example 1 ) obtained by mixing the extract with the instant coffee 3 having an absorbance of 〇·957, and the storage stability was better. Therefore, by mixing the intermediate temperature-extracted coffee extract with a dry coffee extract (ie, dissolved coffee) having an absorbance of 68 nm or less per 100% by weight of the soluble solid content at the time of dilution with water, the container is filled in a container. Coffee scented in a container shared by coffee aroma and preservation. 0 Example 2 2-1. Preparation of coffee extract and dried coffee extract Coffee extract, roasted roasted coffee beans in Brazil (made by GRANULATOR, Japan), the coffee beans with a particle size of 710 μm or more were honed to 80% or more, and extracted as a Brix 2.0 extract by a 60 ° C temperature drop, and then filtered using a 500 mesh sieve to remove insoluble solids. Part of the thing. Dry coffee extract, diluted with water, its soluble solids per 1% by weight of 680 nm wavelength absorbance of 0.29 instant coffee (using ❹ Brazilian coffee beans. Extracted by continuous multi-tube extraction, concentrated, spray dried ). The absorbance of the dried coffee extract was the same as in Example 1, that is, the espresso was diluted with about 30 times the amount of hot water, and the insoluble solid fraction was removed by filtration through a 500-mesh sieve, followed by RX-5000 (manufactured by AT AGO Co., Ltd.). The soluble solid fraction (Brix) was measured by UV-1 700 (manufactured by Shimadzu Corporation) and the absorbance at OD6 8 Onm was measured. Finally, the absorbance obtained according to the above procedure was measured and the Brix assay was removed to calculate the soluble solid fraction. Absorbance of 68 nm wavelength per 1% by weight. The instant coffee was dissolved in 20 times of hot water, and the non-21 - 200938095 soluble solid fraction was removed by filtration through a sieve of 500 mesh, and then diluted with pure water to be used as Brix3.9 solution. 2-2. Preparation of the coffee beverage contained in the container 467 g of the above coffee extract, dissolved in the above-mentioned instant coffee, and after removing the insoluble solid fraction by the telecentric separator, adding (baking soda) and water to the total amount l〇〇g , prepared with a pH of 6.8, a soluble solid content of 1/4% by weight (B rix ) of black coffee black coffee filled with 300g into each steel container, sterilized at 121 ° C, it is a Black coffee in the container. 2-3. Preservation evaluation The coffee beverage (container) prepared in the container prepared in the above 2-2 was stored at 55 ° C for 2 weeks or 3 weeks. Next, after three weeks, the aluminum container of the coffee beverage contained in the container is filled with a polyethylene terephthalate (PET) bottle, each 500g, and the resulting coffee beverage placed in the PET bottle is placed. Into the ice | tube for 10 days. The color of the coffee beverage after the day is stored, and the absorbance is measured by the index, and the coffee brewed with the freshly prepared coffee; 2 the 300g or 500g coffee beverage obtained is filled with PET at 5 5 °C and not stored in the refrigerator) The color tone is compared. Its conclusion. As shown in Fig. 1, it was stored in an aluminum container at 55 °C. 2 Even if the PET bottle was moved to the refrigerator (5 °C) for 10 days, 120 g of the coffee solution was mixed with the pH adjuster coffee bean. The obtained xl is divided into black coffee, and the aluminum is kept for 2 weeks. The coffee drink [about 300 g or I ( ) is guaranteed to have a wavelength of 680 nm. (The above 2-bottle, not as shown in Figure 1 week or 3 weeks, this Inventive Coffee-22- 200938095 The color of the color (the absorbance at a wavelength of 6 8 Onm) is almost unchanged from that of the freshly prepared (unpreserved). The above is stored at 55 ° C for 2 weeks or 3 weeks. After that, it was stored in the refrigerator for 10 days, and the freshly prepared (unpreserved) material was used to visually observe the precipitate which occurred at the bottom of the container. The results are shown in Table 4. [Table 4] 300g 500g Whether there is a sinking just modulation End (not custody) 2 weeks at 55 °C + 10 days for 5 days, 3 days at 55 °C, 3 days at 5 °C, soil: 1: no sedimentation +: precipitation: ± some precipitation ++ : Precipitate
如表4所示，本發明之咖啡飲料，即便在300g或 5 OOg之較大容量保存之情況下，可確認到些許沈澱之發生 ，係在咖啡飲料製品安定性之容許範圍中。 又，飮用本發明之裝於容器之咖啡飲料後進行香味評 價，確認出即便以5 5 °C下保管後再於冰箱保管之情況下， 與剛調製完（未保管）之飮料維持同等之香味。 【圖式簡單說明】 〔圖1〕表示本發明之裝於容器之咖啡飲料保存前之 680 nm波長中吸光度與55 °C下保存2週或3週後之6 8 Onm 波長之吸光度之圖示。 -23-As shown in Table 4, in the case of the coffee beverage of the present invention, even when it was stored at a large capacity of 300 g or 500 g, it was confirmed that some precipitation occurred, which was within the allowable range of the stability of the coffee beverage product. Further, after the coffee beverage contained in the container of the present invention was used for the evaluation of the flavor, it was confirmed that even if it was stored at 5 5 ° C and then stored in the refrigerator, it was maintained in the same manner as the freshly prepared (unsaved). fragrance. BRIEF DESCRIPTION OF THE DRAWINGS [Fig. 1] is a graph showing the absorbance at 680 nm wavelength before storage of a coffee beverage contained in a container of the present invention and the absorbance at 6 8 Onm wavelength after storage at 55 ° C for 2 weeks or 3 weeks. . -twenty three-