TW202345704A - Coffee beverage and method for improving post-drinking gratification and drinkability of the same - Google Patents

Abstract

The present invention aims to provide a novel coffee beverage with post-drinking gratification and drinkability.

The present invention relates to a coffee beverage, in which (a) the concentration ratio of caffeine to chlorogenic acid (concentration of caffeine/concentration of chlorogenic acid) is from 5.0 to 12.0, (B) the content of isovaleric aldehyde is from 300 to 1,100 ppb, and (C) the content of S-furfuryl thioacetate is from 3 to 35 ppb. The aforesaid coffee beverage can be packaged in a container.

Description

Coffee beverage and method for improving post-drinking satisfaction and drinkability of the coffee beverage

The present invention relates to a coffee beverage that has a sense of satisfaction or ease of drinking after drinking, and a method for improving the sense of satisfaction or ease of drinking after drinking.

Coffee drinks are widely consumed in various countries around the world, and are also one of the familiar indulgent beverages in our country. Technologies to provide higher indulgence are currently being actively developed.

In addition, in order to improve the taste of coffee drinks, various technologies for adjusting the ingredients are also developed.

Patent Document 1 discloses a container-packed coffee beverage that contains indigestible dextrin, chlorogenic acids, and caffeine in specific amounts to provide good aroma, acidity, and refreshing aftertaste. Containers for packaging coffee drinks. Patent Document 2 discloses a coffee beverage in which the content of caffeine and quercetin Glycoside are adjusted to a specific range, and the content ratio of caffeine to quercetin glycoside (Quercetin Glycoside) is adjusted. content/caffeine content) is adjusted to a specific value or above as a relatively bitter taste and refreshing taste. A well-balanced decaffeinated coffee drink. Patent Document 3 discloses a coffee beverage in which the contents of iso-α-acid, caffeine, and chlorogenic acid in the beverage are adjusted to specific ranges to provide a coffee beverage that has a strong bitter taste but is But get a good aftertaste of coffee drinks.

Hobby Patent Document 4 discloses a manufacturing method for improving the production efficiency of coffee-containing beverages. It describes that for 100 ml of coffee extract with a Brix value of 1.0 of the obtained coffee beverage, the caffeine content/green The content of original acid is above 2.0.

In this way, in order to improve the taste, flavor, and handling properties of coffee drinks, technologies are improved from various aspects. Hobby.

[Prior technical literature]

[Patent Document]

[Patent Document 1] Japanese Patent Application Publication No. 2015-228816

[Patent Document 2] Japanese Patent Application Publication No. 2017-143831

[Patent Document 3] Japanese Patent Application Publication No. 2021-119763

[Patent Document 4] Japanese Patent No. 6513384

The subject of the present invention is to provide a novel coffee beverage that has a sense of satisfaction after drinking and is easy to drink.

For example, in black coffee, in order to achieve both post-drinking satisfaction and ease of drinking, each bean must be precisely roasted and extracted, making it difficult to standardize the manufacturing process. Therefore, it is generally not easy to stably produce black coffee that has both post-drinking satisfaction and ease of drinking.

Therefore, the present inventors conducted in-depth research and found that coffee beverages can stably bring about astringency by containing a predetermined amount of chlorogenic acid related to astringency and adjusting the content of specific aroma components within a predetermined numerical range. A sense of satisfaction after drinking, thus completing the invention is established.

That is, the present invention includes the following aspects [1] to [3].

Other aspects of the present invention are also possible as follows.

[1] A coffee drink in which (A) the ratio of caffeine concentration to chlorogenic acid concentration (ratio of caffeine concentration/chlorogenic acid concentration) is 5.0 to 12.0,

(B) The content of isovaleraldehyde is 300 to 1100ppb,

(C) The content of S-Furfuryl Thioacetate is 3 to 35 ppb.

[2] The coffee beverage as described in the aforementioned [1] is a coffee beverage packaged in a container.

[3] A method for improving the post-drinking satisfaction or drinkability of coffee beverages, which includes the following steps:

The ratio of (A) caffeine concentration to chlorogenic acid concentration (ratio of caffeine concentration/chlorogenic acid concentration) in the coffee beverage is prepared to 5.0 to 12.0, and the content of (B) isovaleraldehyde is prepared to 300 to 300 to 12.0. 1100 ppb, and the content of (C) S-furyl methyl thioacetate is adjusted to 3 to 35 ppb.

The present invention can provide a coffee beverage that is satisfying and easy to drink.

The coffee beverage of the present invention is characterized by containing established contents of isovaleraldehyde (CAS: 590-86-3), S-furyl methyl thioacetate (CAS: 13678-68-7), caffeine and chlorogenic acid.

The coffee beverage system of the present invention: (A) The ratio of caffeine concentration to chlorogenic acid concentration (ratio of caffeine concentration/chlorogenic acid concentration) is 5.0 to 12.0, (B) the content of isovaleraldehyde is 300 to 1100 ppb , (C) The content of S-furan methyl ester of thioacetate is 3 to 35 ppb.

In the coffee beverage of the present invention, the aforementioned ratio (A) may be 6.0 to 11.0, or may be 7.0 to 10.0. In addition, in the coffee beverage, the aforementioned content (B) may be 400 to 1,000 ppb or 500 to 900 ppb. In the coffee beverage, the aforementioned content (C) may be 8 to 33 ppb or 13 to 30 ppb. In the present invention, since the above-mentioned ratio (A) and the above-mentioned contents (B) and (C) in the coffee beverage are prepared to the above-mentioned conditions, it is possible to provide a coffee beverage with improved post-drinking satisfaction or ease of drinking.

In addition, the caffeine content of the coffee beverage may be 30 to 120 mg/100 ml, or may be 40 to 110 mg/100 ml. In addition, the chlorogenic acid content of the coffee beverage may be 2.5 to 24.0 mg/100 ml, or may be 3.3 to 22.0 mg/100 ml. Since the amount of caffeine or chlorogenic acid usually characterizes coffee beverages, by setting it in the range described above, for example, aftertaste such as bitterness and astringency can be reduced without impairing a moderate coffee feel.

In addition, the analysis method of isovaleraldehyde and S-furyl methyl thioacetate (hereinafter also collectively referred to as aroma components), chlorogenic acid and caffeine in the coffee beverage of the present invention can be described below. The method shown in the examples.

The coffee extract contained in the coffee drink of the present invention includes a coffee extract liquid containing components derived from coffee beans. Examples of the coffee extract include: using water or warm water The extract obtained by extracting crushed roasted beans. In addition, coffee extract also includes: coffee extract obtained by concentrating the solution, or instant coffee obtained by drying the coffee extract or the coffee extract.

The coffee beverage of the present invention may be, for example, "coffee", "coffee beverage", "including Either of "coffee refreshing drinks" and "coffee-containing carbonated drinks", when so-called black coffee is not blended with milk, emulsified edible fats and oils, etc., you can enjoy the post-drinking satisfaction obtained by the present invention more easily. Drinking nature. Furthermore, although the black coffee may contain sugar or sweeteners, if it does not contain sugar, you can enjoy the post-drinking satisfaction and ease of drinking obtained by the present invention.

Here, the "satisfaction after drinking" in the present invention includes a strong sense of body (thickness) due to strong layering, sourness, bitterness and sweetness. In addition, "drinkability" in the present invention includes a refreshing mouthfeel that suppresses bitter or astringent aftertaste and has few foreign tastes. The coffee beverage of the present invention may be, for example, black coffee that has a refreshing mouthfeel even though it has a strong coffee flavor. In addition, the overall deliciousness (likability) of the coffee beverage of the present invention can be appropriately combined, for example, the goodness of the balance between bitterness and sourness, the intensity of the bitterness and sourness before the taste, the intensity of the body (thickness), the intensity of the aftertaste, and the aroma. The evaluation is based on a well-balanced taste from the viewpoints of intensity of taste, intensity of sourness, intensity of bitterness, intensity of sweetness, and intensity of complex flavors. In addition, the temperature of the coffee beverage of the present invention is not particularly limited. For example, when drinking it at 4°C to 75°C, you can feel the satisfaction or ease of drinking after drinking.

In the coffee beverage of the present invention, the method for preparing (adjusting) the contents of aroma components, chlorogenic acid, and caffeine is not particularly limited. Examples include: mixing each aroma component or chlorogenic acid. and caffeine are appropriately added to the coffee extract and their contents are adjusted. Or in the coffee beverage of the present invention, a plurality of coffee extracts or coffee extracts containing aroma components, chlorogenic acid and caffeine in various ratios obtained under various conditions can also be mixed to adjust the aroma. Ingredients, chlorogenic acid and caffeine content. In addition, the content of the chlorogenic acid can also be adjusted by appropriately changing the degree of roasting of the coffee beans used to obtain the coffee extract in a manner described below.

In addition, the coffee beverage related to the present invention may be a container-packed coffee beverage. The present invention can also provide a method that can easily achieve both post-drinking satisfaction and ease of drinking in coffee beverages packaged in commonly circulated containers, such as coffee beverages packaged in cans or PET bottles.

In addition, the container filled with the container-packed coffee beverage of the present invention is not particularly limited, and can include containers generally used in circulation, such as PET (polyethylene terephthalate) bottles, PE (polyethylene) containers, PP (polyethylene) containers, etc. Acrylic) containers, glass bottles, aluminum cans, iron cans, paper containers, aluminum bags, beverage cups, etc.

Here, the degree of roasting of the coffee beans used as the raw material of the coffee extract is not particularly limited. For example, in order to adjust the content of chlorogenic acid in the obtained coffee extract, it may be light roasted to dark roasted. At this time, the L value indicating the roasting degree of the roasted coffee beans can be 15 to 28, or 15 to 24. The L value here refers to a numerical value that quantifies the surface color of coffee particles after grinding roasted coffee beans, and is an index of brightness (0 means black, 100 means white). The L value can be measured using, for example, a colorimeter (for example, model: CR-410 manufactured by Konica Minolta Co., Ltd.). The coffee beans used in the present invention can be of Arabica species or Robusta species, and are not particularly limited. For example, the green beans may be selected from the group consisting of Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazilian Santos, Hawaiian Kona, Mocha, and Kenya. , Gili Mazaro, Mandheling and Rob Star beans, or a blend of these beans. The degree of grinding of the coffee beans used in the present invention is not particularly limited, and may range from fine grinding to coarse grinding, for example.

In addition, in the present invention, the extraction rate of the coffee extract is not particularly limited. For example, 1L of water can be used for extraction based on 20 to 250g of coffee beans (especially 50 to 150g). The water during extraction can be For example, 4 to 95°C. In addition, the extraction time of the coffee extract is not particularly limited, and may be, for example, 30 to 120 minutes. In addition, the extraction method of the coffee extract in the present invention is not particularly limited, and can be extracted by, for example, the general drip filter method, soaking method, espresso method, etc.

Here, in the coffee beverage of the present invention, the soluble solids concentration in the coffee beverage can be synonymous with the Brix (Brix concentration) value. The Brix value in the present invention is preferably, for example, 0.5 to 10.0, particularly preferably 0.5 to 5.0, particularly preferably 0.5 to 2.0. The Brix value can also be adjusted to a predetermined value by using instant coffee or coffee essence, sugar or sweeteners. The Brix value in the present invention can be measured on a sample at 20° C. using, for example, the brand name "Digital Refractometer Rx-5000" (manufactured by Atago Co., Ltd.).

Generally speaking, when the concentration of soluble solids in the coffee extract increases, the taste becomes stronger and sweetness or mouthfeel is easily felt. On the other hand, the bitterness or astringency is enhanced, and when the extraction rate increases, it is easy to feel bitterness and astringency. It is less likely to taste sour. Therefore, in the container-packaged coffee beverage of the present invention, these tendencies can be taken into consideration and the soluble solids concentration or extraction rate of the contained coffee extract can be appropriately set.

In addition, in the coffee beverage, the pH is not limited, and may be, for example, 8.0 or less, or may be 7.0 or less, and may be, for example, 4.0 or more, or may be 5.0 or more.

In addition, in addition to the above-mentioned coffee extract, the coffee beverage of the present invention may also add one or more sugars, sweeteners, antioxidants, pH adjusters, sours, spices, milk ingredients, etc. When sugars or sweeteners are contained, the sugars may include: sucrose, glucose, granulated sugar, fructose, lactose, maltose, fructose glucose liquid sugar, glucose fructose liquid sugar, etc., and the sweeteners may include: ), D-sorbitol and other low-sweetness sweeteners; Thaumatin, Stevia extract, Disodium Glycyrrhizate, Acesulfame potassium High-sweetness sweeteners such as Potassium, Sucralose, Aspartame, Saccharin, Neotame and Saccharin Sodium.

In addition, food additives such as various nutrients, extracts, colorants, and diluents may also be added within the scope that does not impair the purpose of the present invention. In the container-packaged coffee beverage of the present invention, in the manufacturing step, a homogenization process or a sterilization process can be added appropriately as necessary.

Homogenization can usually be carried out using a homogenizer. The homogenization conditions are not particularly limited, and common methods can be followed.

The method of sterilization is not particularly limited, and common methods such as flat plate sterilization, tube sterilization, pressure sterilization, intermittent sterilization, and autoclave sterilization can be used.

The method of filling the sterilized milk-containing beverage of the present invention into a container can be, for example, a method of hot-filling the beverage into the container and cooling the filled container; or cooling the beverage until it is suitable for container filling. temperature, and then aseptically fill them into pre-washed and sterilized containers.

The present invention will be specifically described below through examples. However, the present invention is not limited to these examples, and may be appropriately modified within the scope of the scope of the present invention.

[Example]

The method for measuring or calculating the content value of each component and the sensory evaluation method are evaluated as described below.

(1) Analysis conditions for the content of aroma components (isovaleraldehyde and S-furyl methyl thioacetate)

10 ml of the beverage to be analyzed was put into a 20 ml vial containing 3 g of NaCl in advance and tightened. After each vial was shaken at 50° C. for 5 minutes, the fiber for SPME (DVB/CAR/PDMS, Stableflex 23Ga (Gray) 50/30 μm: manufactured by SIGMA-ALDRICH) was exposed to the headspace in the vial. After the volatile components were adsorbed on the fiber at 50° C. for 30 minutes, they were desorbed at the injection port for 3 minutes and analyzed by GC/MS. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as the internal standard.

[Analysis conditions for GC/MC]

GC: 7890A manufactured by Agilent Technologies

MC: 5975C made by Agilent Technologies

Column: DB-WAX UI made by Agilent Technologies, 30m×0.25mm, film thickness 0.25μm

Constant pressure mode: 122KPa, injection method: no splitting. Carrier gas: He

Injection port temperature: 240℃. Transmission line: 240℃

Oven temperature: 40℃(5min)→5℃/min→240℃(5min)

MS conditions: scan mode

Quantitative ion: isovaleraldehyde m/z=44.1

S-furyl methyl thioacetate m/z=156

Cyclohexanol (internal standard) m/z=82

(2) Analysis conditions for caffeine content and chlorogenic acid content

Each coffee beverage was filtered through filter paper (0.2 μm Mixed Cellulose Ester) to obtain a sample. Then use UHPLC (Nexera (Shimadzu Corporation), detector: PDA), and measure the caffeine content (mg/100ml) and chlorogenic acid content (mg/100ml) in 100ml of the sample under the following conditions 100ml).

Column: ZORBAX Eclipse Plus C18 particle size 1.8μm × inner diameter 3.0mm × length 100mm (Agilent Technologies Co., Ltd.)

Column oven temperature: 45℃

Mobile phase: ultrapure water containing 0.2% phosphoric acid, 8% methanol

Pump flow: 1.0ml/min

Injection volume: 3μl

Unit temperature adjustment temperature: 40℃

Based on the area value of the standard substance (caffeine: CAS 58-08-2, Wako Pure Chemical Industries, Ltd.; chlorogenic acid: CAS 327-97-9, SIGMA-ALDRICH), the caffeine content, green Original acid content.

(3)Sensory evaluation method

For the beverages (20°C) of each example/comparative example, 5 or 6 professional tasters evaluated the two items of "easy drinking" and "satisfaction after drinking", as well as "delicious taste" as a comprehensive evaluation Degree (hobby)" items were evaluated. Specifically, each item is evaluated based on the standards shown in Table 1 and Table 2 below. The control group was given a score of 4 points and was rated on a seven-point scale from 1 to 7, and the average value (rounded to the third decimal place) was used as the sensory evaluation result. There is not much difference between the rating results of each evaluator and the control group.

Based on the comprehensive results, if the scores of the above three items are all greater than 4, it will be judged as passing (○), otherwise it will be judged as unsatisfactory (×).

[Table 1]

[Table 2]

<Experiment 1>

Using 47.0g of coffee beans with a predetermined roasting degree (L value 16.8 or L value 21.0), extract with 1L of warm water at 95°C to obtain about 400g of extraction liquid. Then, 0.6 g/L of sodium bicarbonate (pH adjuster) was added to the obtained extraction liquid to prepare 1 L, and the mixture was filled into a container after UHT sterilization. The obtained container-packaged beverages were designated as base liquid 1 (L value 16.8) and base liquid 2 (L value 21.0). The analytical values of each component of the base liquid 1 and the base liquid 2 are shown in Table 3 below. Base liquid. Base liquid. Base liquid.

[table 3]

The beverages of Examples 1 to 5 and Comparative Examples 1 to 6 were prepared by adding isovaleraldehyde and S-furyl methyl thioacetate to the base liquid 1 so that the contents were shown in Tables 4 to 6, and Using base liquid 1 as a control group, sensory evaluation was performed on each example and each comparative example.

The beverages of Comparative Examples 7 to 9 were prepared by adding isovaleraldehyde and S-furyl methyl thioacetate to the base liquid 2 so that the contents were as shown in Table 7. The base liquid 2 was used as the control group. Each Example and each Comparative Example were subjected to sensory evaluation.

The sensory evaluation in Experiment 1 was performed by six professional evaluators. The results of the sensory evaluation of each example and each comparative example are shown in Tables 4 to 7.

[Table 4]

[table 5]

[Table 6]

[Table 7]

When isovaleraldehyde and S-furyl methyl thioacetate were added separately to the base solution 1, the "drinkability" was not improved due to the strong aftertaste of bitterness and astringency. However, when it was prepared with 300 to 1100 ppb of isovaleraldehyde and 3 to 35 ppb of S-furyl methyl thioacetate, the bitter and astringent aftertaste was suppressed, and "satisfaction after drinking" and "drinkability" were confirmed. Improve results. On the other hand, even if the isovaleraldehyde content or S-furyl methyl thioacetate content in the base solution 2 is adjusted to the above concentrations, the effect of improving "satisfaction after drinking" and "drinkability" cannot be confirmed, so It was confirmed that this unexpected improvement effect was obtained by setting the ratio of caffeine concentration/chlorogenic acid concentration as the condition of the present invention.

<Experiment 2>

Add caffeine to the base liquid 1 (L value 16.8) or base liquid 2 (L value 21.0) of Experiment 1 to prepare base liquid 3, base liquid 4 and Base fluid 5. The content of each component of the base liquids 3 to 5 is shown in Table 8 below.

[Table 8]

The beverages of Example 6 and Comparative Examples 7 and 8 were prepared by adding isovaleraldehyde and S-furyl methyl thioacetate to the base liquid 3 so that the contents were as shown in Table 9, and the base liquid 3 was used as In the control group, sensory evaluation was performed on each Example and each Comparative Example.

The beverage of Example 7 was prepared by adding isovaleraldehyde and S-furyl methyl thioacetate to the base liquid 4 so that the contents were as shown in Table 10, and the base liquid 4 was used as the control group. Example for sensory evaluation.

The beverage of Comparative Example 9 was prepared by adding isovaleraldehyde and S-furyl methyl thioacetate to the base liquid 5 so that the contents were as shown in Table 11, and the base liquid 5 was used as the control group. For this comparison Example for sensory evaluation.

The sensory evaluation in Experiment 2 was performed by five professional evaluators. The results of the sensory evaluation of each example and each comparative example are shown in Tables 9 to 11.

[Table 9]

[Table 10]

[Table 11]

In base solutions 3 to 5 with different caffeine concentration/chlorogenic acid concentration ratios, when the isovaleraldehyde content is adjusted to 300 to 1100 ppb, and the S-furyl methyl thioacetate content is adjusted to 3 to 35 ppb, it can be The improvement effects of "satisfaction after drinking" and "drinkability" of base solutions 3 and 4 were confirmed. From this result, it was found that when the ratio of coffee concentration/chlorogenic acid concentration is set in the range of 5.0 to 12.0, the isovaleraldehyde content and the S-furyl methyl thioacetate content are adjusted to the range of the present invention. , this effect can be obtained.

Claims (3)

A coffee beverage in which (A) the ratio of caffeine concentration to chlorogenic acid concentration (ratio of caffeine concentration/chlorogenic acid concentration) is 5.0 to 12.0, (B) The content of isovaleraldehyde is 300 to 1100ppb, The content of (C) S-furyl methyl thioacetate is 3 to 35 ppb. The coffee beverage described in claim 1 is a coffee beverage packaged in a container. A method for improving post-drinking satisfaction or drinkability of coffee beverages includes the following steps: The ratio of (A) caffeine concentration to chlorogenic acid concentration (ratio of caffeine concentration/chlorogenic acid concentration) in the coffee beverage is adjusted to 5.0 to 12.0, and the content of (B) isovaleraldehyde is adjusted to 300 to 1100 ppb, and adjust the content of (C) S-furyl methyl thioacetate to 3 to 35 ppb.