TWI544873B - Coffee beverage in container and its manufacturing method - Google Patents

Description

Coffee beverage filled in container and manufacturing method thereof

The present invention relates to a coffee beverage contained in a container and a method for producing the same.

Coffee drinks, their quality, pay great attention to the flavor, special taste and flavor of the beverage. The manufacture of coffee beverages in the industry is generally carried out by dropping liquid extraction. Compared with the liquid extraction in the home, the contact time between the coffee beans and the heated water is long, and the low boiling point compounds of the important aroma components just extracted are volatilized, 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 filling a beverage contained in a container such as a can.

For example, by extracting the coffee beans with warm water at a high temperature (50 ° C ~ 90 ° C) and then extracting them in a low-temperature water (0 ° C ~ 40 ° C) two-stage extraction method, a coffee beverage with good taste and flavor quality can be obtained. Method (Patent Document 1), or by extracting coffee beans in a three-stage temperature (low temperature; 10 to 30 ° C, medium temperature; 30 to 65 ° C, high temperature; 65 to 130 ° C), the flavor can be obtained. A method for producing a coffee beverage having a superior fragrance (Patent Document 2). In addition, a method of obtaining a coffee extract of coffee beans of various types or different degrees of roasted flour, and mixing and using the mixed coffee beverage of the taste of each variety is easy to manufacture (Patent Document 3).

On the other hand, in order to enhance the rich taste of coffee, it is necessary to increase the coffee concentration. When the coffee concentration is high, coffee deposits may occur during storage, and the preservation stability tends to be low. Here, a method in which a coffee extract is acted upon by a polysaccharide-decomposing enzyme 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 a hot water extract containing coffee and a coffee extract are contained as a soluble solid content contained in the product in a ratio of 8:2 to 2:8. In the mixing step, the coffee beverage having a strong coffee intensity at a soluble solid content of 1.4 to 1.8 is highly suitable as an effective and economical prevention method for agglomeration and precipitation which occurs after heat sterilization in the case of containing a milk component. .

[Patent Document 1] JP-A-6-70682

[Patent Document 2] Patent No. 3057026

[Patent Document 3] JP-A-2000-175623

[Patent Document 4] Japanese Patent Publication No. 4-45745

[Patent Document 5] JP-A-2000-69910

In recent years, due to the improvement of health awareness, the preferred beverages like canned coffee, especially the coffee and beverages with less sugar and milk ingredients, have expanded. Among them, the taste of the black coffee, which is particularly excellent for the scent and rich in taste, is gradually increasing.

It is necessary to mix a plurality of kinds of extracts, etc., as a coffee beverage having a superior flavor as proposed above, which is a device or a technique for controlling the extraction temperature. In addition, the coffee beverage (especially black coffee) having a high coffee density cannot satisfy the flavor and the preservation stability at the same time. For example, the beverage using the polysaccharide-decomposing enzyme described in Patent Document 4 may have an enzyme-specific flavor. problem.

That is, an object of the present invention is to provide a coffee beverage (especially black coffee) which can be used for a container and can taste the original flavor of the coffee while ensuring its preservation stability.

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 that it is impossible to impart a single extract to the coffee. Get the rich taste. After that, 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:

A coffee beverage in a container, which is a coffee extract extracted from warm water of 30 to 65 ° C, and having an absorbance of 0.8 or less per 1% by weight of a soluble solid content at a wavelength of 680 nm when diluted with water. The value of the dried coffee extract is mixed.

2. The coffee beverage contained in the container according to the above item 1, wherein the dry 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 above items 1 to 3, wherein the coffee extract and the dried coffee extract are included as a soluble solid in the coffee beverage at 8:2~ The 5:5 ratio is a method of mixing the steps.

5. The coffee beverage contained in the container according to any one of the items 1 to 4, wherein the soluble solid content derived from the coffee bean is 0.9 to 1.5% by weight based on the total weight of the beverage.

6. The coffee beverage contained in the container according to any one of the items 1 to 5 above, which is black coffee.

7. The coffee beverage 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 beverage contained in a container according to the above item 1, characterized in that the method 1 comprises the step 1 of adding a warm water of 30 to 65 ° C to the coffee bean to obtain a coffee extract, and the extract has Step 2 of mixing the obtained coffee beverage with a dry coffee extract having a absorbance of 680 nm at a wavelength of 680 nm at a wavelength of soluble solids diluted with water, and preparing the coffee beverage in a container The method of manufacturing a coffee beverage of 3.

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 extracted coffee extract with a good taste and aroma. At the same time, it has a rich taste and a strong bitter taste, and it does not feel the unpleasant taste such as miscellaneous taste.

Furthermore, the coffee beverage of the present invention is suitable for use as a beverage for long-term drinkable in a container because of its good preservation stability. Moreover, by using warm water extraction at a medium temperature, it is possible to produce a coffee beverage having a good taste and aroma and a good ratio.

“Black coffee” as used in this manual refers to a coffee beverage without added milk. Specifically, it refers to a coffee beverage that does not contain sweet ingredients and milk ingredients, and a sweetness that does not add too much to the flavor of coffee. A sugar-based coffee drink (ideally a micro-sugar type) with a flavor component (without added milk). 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. Products such as beverages, such as 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, sugar, oligosaccharides, and sugar alcohol sweeteners, or natural non-glycemic sweeteners and synthetic non-glycemic sweeteners. Sweet 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 sweetness component which does not excessively impair the amount of the coffee flavor is specifically 6% by weight or less, preferably 5% by weight or less based on the total mass of the coffee beverage.

(coffee extract)

The coffee beverage of the present invention can achieve a rich taste and a refreshing residual taste by blending the dried coffee extract with the extracted coffee extract with a good taste and aroma.

The coffee beverage of the present invention is suitable as the coffee extract, and the coffee bean is extracted at a medium temperature, specifically 30 to 65 ° C, 40 to 65 ° C, and preferably 45 to 60 ° C in warm water. Coffee extract. Moreover, in the case where the residual taste is more important, the coffee extract extracted with warm water of 45 to 50 ° C can also be used. In general, depending on the temperature of the water used in the step of coffee extraction, the resulting flavor 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 (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 extracting with high-temperature water (temperature exceeding 65 ° C), the excessive taste of the astringent component or the like causes an excessive taste, and the black coffee may become a substance which is 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, as the extract, the medium-temperature warm water, the low-boiling aroma component and the soluble component of the coffee can be extracted in an appropriate amount, and an extract having a balanced taste and flavor can be obtained. The coffee beans of the raw material of the coffee extract of the present invention may be extracted from the above-mentioned medium-temperature water, and the coffee beans may be extracted (taste, aroma, etc.), and several different origins and degrees of coffee may be extracted. It is better to mix the beans or mix the 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, Gili Mazzaro, etc. Roasting, a well-known method in the past, can be carried out using a device, and the appropriate degree of decoction can be selected according to the purpose, and any one of mild, moderate and deep can be used. However, in order to fully extract the original flavor of the roasted beans, the storage period before and after the roasting is preferably as short as possible, specifically, less than 14 days, preferably less than 7 days. In terms of extraction, usually, the ground coffee beans are used, and the degree of grinding (usually coarse grinding, medium grinding, fine grinding) is not limited, and various thickness of ground beans can be used.

Further, the extraction method is not particularly limited, and various coffee extraction devices (drip type, siphon type, filter type, spray type, continuous type, etc.) can be used, and the drip type is preferable. The drip type referred to herein is a down-flow type extraction, and the layer of the raw material (the roasted coffee beans after roasting) is topped with warm water, and is passed down and passed through a raw material extraction method. In the drip-type extraction, the coffee beans are usually placed on a metal filter net. If the metal filter is not used, the coffee bean layer is supported by cloth or paper, and there is no particular limitation as long as the extract can be separated from the coffee bean layer. . Further, the inside of the extraction device may be sealed and extracted by pressure. The drip-type extraction described above is usually carried out by adding 5 to 15 parts by weight, preferably 7 to 10 parts by weight, based on 1 part by weight of the coffee bean abrasive, to extract the coffee. The extraction time varies depending on the type and size of the extraction device, and is usually 15 to 50 minutes, preferably 20 to 40 minutes.

However, in the extraction, it is considered that the aroma component of coffee is easily oxidized, and extraction can be carried out in an inert gas. Further, the entire industrial extracting apparatus can be washed in an inert gas, and the entire apparatus can be temporarily removed under reduced pressure to remove oxygen and the inert gas can be kept at normal pressure.

(dry coffee extract)

The dried coffee extract used in the present invention can be produced by a conventionally known method, for example, a coffee extract obtained by adding a coffee grind to water, and then concentrated as needed, and dried, and then obtained. There is no limitation on the coffee beans of the raw materials, and the mixture of one or two or more types is 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 adding the non-dried coffee extract (in the present specification, the "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 a high temperature and a high pressure (specifically, the extract is concentrated, continuously dried, and pulverized by a continuous multi-control method at a temperature of 100 ° C or more, for example, 150 ° C under pressure. It is preferable to use a polysaccharide-rich material such as a polysaccharide, and the drying method may be either a spray drying method or a freeze drying method, but the effect of the spray drying method is more remarkable than that obtained by the freeze drying method. The dried coffee extract used in the present invention is preferably a dry coffee extract by spray drying.

Further, the dried coffee extract used in the present invention is characterized in that, when diluted with water, the absorbance at a wavelength of 680 nm per 1% by weight of the soluble solid fraction is 0.8 or less, preferably 0.6 or less, more preferably 0.5 or less. . By using the dried coffee extract having such characteristics, it is possible to suppress the phenomenon of precipitation and the like which occur during storage, and it is possible to obtain a coffee beverage excellent in preservation stability.

Here, the soluble solid content in the present invention can be measured by a refractometer. The refractometer is a machine that converts the concentration of a component in an aqueous solution into a sucrose concentration (Brix value) by using a property in which a soluble substance can refract light in an aqueous solution, and is suitable for use in a refractometer, such as RX-5000 (made by ATAGO Co., Ltd.). . Further, although the absorbance of the dried coffee extract can be measured by a general absorbance meter, since the error of the measured value of the absorbance exceeding 1.0 is large, it is desirable to measure the diluted sample after the absorbance is less than 1.0. The absorbance meter suitable for use is UV-1700 (manufactured by Shimadzu Corporation).

(coffee drink)

In the present invention, the flavor (also referred to as flavor) can be obtained by the above-mentioned step of extracting the coffee extract at a medium temperature and mixing the coffee extract with the mixture of the dried coffee extracts. Save a well-stabilized coffee drink. The coffee extract and the dried coffee extract are mixed in a soluble solid fraction of 8:2 to 5:5, preferably 7:3 to 5:5. Further, in the mixing step, the dried coffee extract is previously dissolved in water, and if necessary, the insoluble solid content is removed by filtration through a sieve or the like, and then added to the coffee extract. Such a blend can reduce the occurrence of precipitation during storage.

The coffee beverage of the present invention directly mixes the above coffee extract with the dried coffee extract, or adds a sweet component or various additives as needed, and fills the container such as a can, a PET bottle, etc., and supplies it to the market after heating and sterilization. The additive used herein is not particularly limited as long as the effects of the present invention are not impaired, for example, a pH adjuster such as sodium hydrogencarbonate, sodium carbonate, potassium carbonate or sodium hydroxide, sucrose fatty acid ester or sorbitan fat. Emulsifiers such as acid esters and polyglycerin fatty acid esters, and flavors such as coffee flavors can be added.

The coffee beverage of the present invention is preferably suitable as a coffee beverage which provides black coffee or a milk content which does not impair the effects of the present invention, and particularly provides a black coffee beverage, because it retains the original flavor of the coffee. The content of the milk component is extremely small, and specifically, the ratio of the milk component is 2% by weight or less of the entire beverage.

Further, the coffee beverage of the present invention is most suitable for a coffee beverage having a high coffee concentration because it can maintain the original flavor of the coffee beverage and suppress the occurrence of precipitation after the production. For example, the coffee concentration is most suitable for a coffee beverage having 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. Although the amount of the soluble solid content derived from the coffee bean is not particularly limited, it is preferably 1.5% by weight or less, preferably 1.4% by weight or less, in view of the flavor of the coffee and the stability at the time of storage. In addition, the term "soluble solid content of coffee bean source" as used in the present invention refers to a soluble solid content contained in a coffee beverage, and the removal of sweet components, milk components, pH adjusters, spices, etc. And the solid part.

(coffee drink in the container)

The coffee beverage contained in the container of the present invention is manufactured by loading the above-mentioned coffee beverage into a container by a general method. That is, it is produced by the method comprising the steps of: adding coffee water of 30 to 65 ° C to the coffee bean to obtain the coffee extract step 1 , wherein the extract contains 680 nm per 1 wt % of the soluble solid content when diluted with water. Step 2 of mixing the coffee extract with a dry coffee extract having a wavelength of absorbance of 0.8 or less, and step 3 of loading the obtained coffee beverage in a container.

Before the above step 3, ingredients such as a milk component, a sweetener, a pH adjuster, and the like may be added to the coffee beverage as needed. Further, after the step 3, heat sterilization (for example, distillation sterilization by a distiller) may be performed, or the coffee beverage obtained in the step 2 or the coffee beverage to which the milk component, the sweetener, the pH adjuster, or the like is added may be added. After heat sterilization (for example, heat sterilization at a high temperature for a short period of time (UHT sterilization method)), it may be performed by hot charging or aseptic filling into a container (step 3). The sterilization conditions may be appropriately set depending on the characteristics of the contents or the container. Specifically, in the case of the UHT sterilization method, it is usually about 120 to 150 ° C for 1 to 120 seconds, preferably 130 to 145 ° C for 30 to 30 seconds. Under the condition of about 120 seconds, in the case of distillation sterilization, it is usually about 10 to 30 minutes at 110 to 130 ° C, and more preferably about 10 to 20 minutes at 120 to 125 ° C.

The coffee beverage contained in the container of the invention is very suitable for hot drinks sold by a retailer (50~70 °C, preferably about 50-60 °C, more preferably 55-60 °C). Heating and selling hot coffee beverages in containers, usually, the coffee ingredients and the ingredients of the milk components are deteriorated during storage under warming conditions, and precipitation occurs, accompanied by precipitation, coffee color tone (such as turbidity), The scent is easily changed, so in order to prevent it from being heated for a long period of time, the time for heating in the case of a vending machine or the like is managed, and the product is discarded after a certain period of time (for example, three days). In general, strict coffee management is carried out, and the coffee beverage of the present invention has a favorable feature that it is rarely stored in a warm state (for example, three weeks), and the fragrance is hardly deteriorated, so that it is not required to be heated. The strict product management can be used as a coffee beverage in a container that has been kept for a longer period of time (for example, 3 days or more or 1 to 3 weeks or more) in a warm state.

Further, the coffee beverage of the present invention is not easily precipitated after having a high storage stability and being stored for a long period of time (for example, 6 months or longer) after being filled in a large-capacity container (for example, a can having a capacity of 200 to 500 mL). It is beneficial to provide a coffee beverage in a container with high commercial value. Generally, a container having a large capacity is filled with a larger amount of coffee beverage in accordance with the capacity of the corresponding container, but the amount of the coffee beverage filled in the container is increased, in particular, the soluble solid content of the coffee bean is high (for example, 0.9% by weight or more). In the case of the case, the absolute amount of precipitation that occurs in the coffee beverage may also increase. When the absolute amount of the precipitate is increased, the consumer can easily visually observe the precipitate attached to the bottom of the container from the opening or the like while drinking the beverage contained in the container. Because it is seen that a large amount of precipitated beverages are contained in the container, it is not good for the average consumer, so the coffee The coffee beverage, in particular, a coffee beverage having a high soluble solid content (for example, 0.9% by weight or more), is mostly filled in a container having a small capacity (for example, a can of about 100 to 190 mL). On the other hand, the coffee beverage of the present invention, as described above, is rarely precipitated even when stored for a long period of time, and is used for containers having a large capacity (a capacity of about 200 to 500 mL, preferably about 300 to 500 mL). Even when a large amount of coffee beverage is filled, it is not easy to cause precipitation, and it can be a beverage having a high value in a container.

In this way, the hot coffee beverage contained in the container is heated under heating (about 50 to 70 ° C, preferably about 50 to 60 ° C, preferably about 55 to 60 ° C), or loaded in a large capacity (200 to 500 mL). A coffee beverage or the like of a container having a capacity of about 300 to 500 mL is a suitable form of the beverage contained in the container of the present invention.

A container suitable for the coffee beverage of the container 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, Aluminum cans and steel cans which suppress oxidative degradation are preferred.

[Example 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, the roasted coffee beans produced in Brazil after the medium-baked roasting machine (manufactured by GRANULATOR Co., Ltd., Japan), the coffee beans having a particle diameter of 710 μm or more were polished to 80% or more, and the water droplets were extracted at 55 ° C as Brix 2.4. The extract was filtered through a 500 mesh sieve to remove insoluble solids.

Dry coffee extract, 3 kinds of instant coffee (ie soluble coffee 1 and 2: use coffee beans made in Brazil. Extracted by continuous multi-tube extraction, concentrated, spray-dried; instant coffee 3: use of Brazil Coffee beans. Extracted by continuous multi-tube extraction, concentrated, freeze-dried.) After adding 20 times of hot water to dissolve, use a 500-mesh filter to remove insoluble solids, and then dilute with pure water to obtain Brix4. The instant coffee solution of .0 is used.

The absorbance values of the soluble solid content of instant coffee 1 to 3 diluted with water at a wavelength of 680 nm per 1% by weight of water were shown in Table 1. This value can be calculated in the following order. Initially, instant coffee 1~3 was diluted with about 30 times water and filtered through a 500 mesh sieve to remove insoluble solids. Next, the soluble solid fraction (Brix) was measured by RX-5000 (manufactured by ATAGO Co., Ltd.), and further measured by UV-1700 (manufactured by Shimadzu Corporation) at OD 680 nm absorbance. Finally, by subtracting the Brix measurement value from the absorbance measurement value obtained in the above procedure, the absorbance at a wavelength of 680 nm per weight% of the soluble solid fraction can be calculated.

The coffee extract was diluted with water using a commercially available coffee extract (Brix 50, Brazil), filtered through a 500 mesh sieve to remove insoluble solids, and then diluted with pure water as a coffee extract solution of Brix 4.0. .

1-2. Modulation of coffee drinks in containers

The above coffee extract, instant coffee solution, and coffee extract solution were mixed in the ratio of Table 1, and then added with various pH adjustment agents (baking soda) and various black coffees at pH 6.8. The obtained black coffee was filled into a steel container in a manner of 190 g per container, and sterilized at 121 ° C × 10 minutes to obtain a black coffee contained in the container. Table 2 shows the ratio of soluble solids of each coffee beverage.

1-3. Functional evaluation of fragrance

4 panelists (Panelist), the coffee flavor, coffee sensation, mouthfeel, taste concentration, residual taste, convenient drinking as an indicator, with a five-point method (five points: strong or good; 4 points: slightly stronger Or better; 3 points: normal; 2 points: slightly weaker or worse; 1 point: weak or poor) to evaluate, and calculate the average. The evaluation was carried out at room temperature. The results are shown in Table 3.

1-4. Preservation evaluation

The coffee beverages contained in the containers of Test Examples 1 to 3 were stored at 60 ° C for 3 weeks, and the precipitate adhering to the bottom of the container was visually observed regularly. Still, it is stored at 60 ° C for 3 weeks, which is equivalent to storage at room temperature for 10 months. In general, a small amount of precipitation occurs at about 60 ° C for about 2 weeks, which is within the allowable range of coffee beverage product stability. The results of the preservation evaluation are shown in Table 3. (-: no precipitation; ±: slightly precipitated; +: precipitated; ++: precipitated more).

As shown in Table 3, the coffee extract extracted at medium temperature is mixed with dry coffee extract (ie, dissolved coffee) having a soluble solid content of 1% by weight of 680 nm having an absorbance of 0.8 or less after being diluted with water. The container-packed coffee beverage of the present invention (tests 1 and 2) obtained by loading into a container, and the coffee beverage (Comparative Example 2) contained in the container obtained only from the coffee extract, obtained only from the dried coffee extract Coffee beverage in a container (Comparative Example 3), coffee beverage in a container obtained only from coffee extract (Comparative Example 4), and coffee beverage in a container obtained by mixing coffee extract and coffee extract (Comparative) In Example 5), the aroma of coffee (coffee flavor, coffee sensation, coffee mouthfeel, taste concentration, convenient drinking property, and residual mouthfeel) is preferred. Further, as shown in Table 3, the coffee beverage (Test Examples 1 and 2) of the container of the present invention, and the coffee beverage contained in the container obtained by mixing the coffee extract with the instant coffee 3 having an absorbance of 0.957 (Comparative Example) 1) Compared with the case, it is not easy to precipitate at 60 ° C, and the preservation stability is better. Therefore, the dry coffee extract (ie, dissolved coffee) having a value of 0.8 or less per 1% by weight of the 680 nm wavelength of the soluble solid content at the time of dilution with water added is contained in the container by mixing the medium temperature extracted coffee extract. A coffee beverage contained in a container shared by the coffee flavor and preservation property is obtained.

Example 2

2-1. Preparation of coffee extract and dry coffee extract

The coffee extract is prepared by grinding a blended coffee bean with a grinder (manufactured by GRANULATOR Co., Ltd., Japan) into a coffee powder having a particle diameter of 710 μm or more and accounting for 80% or more, and extracting it as a Brix 2.0 extract at a temperature of 60 ° C. The insoluble solids were removed by filtration using a 500 mesh screen.

Dry coffee extract, diluted with water, its soluble solids per 1% by weight of 680 nm wavelength absorbance of 0.29 instant coffee (using 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 then filtered to remove insoluble solids by a 500-mesh sieve, followed by measurement of solubility by RX-5000 (manufactured by ATAGO Co., Ltd.). In the solid fraction (Brix), the absorbance at OD 680 nm is measured by UV-1700 (manufactured by Shimadzu Corporation). Finally, the absorbance measurement value obtained in the above procedure is used to remove the Brix measurement value, and the soluble solid fraction can be calculated per 1 wt%. The absorbance at 680 nm wavelength. After dissolving the instant coffee in 20 times of hot water, it is filtered by a 500 mesh sieve to remove it. The soluble solid fraction was diluted with pure water and used as a Brix3.9 instant coffee solution.

2-2. Modulation of coffee drinks in containers

467 g of the above coffee extract was mixed with 120 g of the above-mentioned instant coffee solution, and the insoluble solid fraction was removed by a telecentric separator, and then a pH adjuster (baking soda) and water were added to a total amount of 100 g to prepare a pH of 6.8. The soluble solids were 1.4% by weight (Brix) black coffee. The obtained black coffee was filled in 300 g to each of the aluminum containers, and sterilized at 121 ° C × 10 minutes to obtain a black coffee contained in the container.

2-3. Preservation evaluation

The coffee beverage (black coffee, aluminum container) prepared in the above 2-2 container was stored at 55 ° C for 2 weeks or 3 weeks. Next, the aluminum container of the coffee beverage contained in the container after 2 or 3 weeks of storage is opened, and the coffee beverage is filled into a bottle made of polyethylene terephthalate (PET), and each bottle is about 300 g or 500 g. The coffee beverage contained in the PET bottle was stored in a refrigerator (5 ° C) for 10 days. The color of the coffee beverage after 10 days of storage is measured by the absorbance at a wavelength of 680 nm as an index, and the coffee beverage that has just been prepared (the 300-g or 500-g coffee beverage obtained in the above 2-2 is filled in the PET bottle is not 55). The color tone is not compared in the refrigerator at °C. The result is shown in Figure 1.

As shown in Fig. 1, in an aluminum container and stored at 55 ° C for 2 weeks or 3 weeks, even if the PET bottle was moved to a refrigerator (5 ° C) for 10 days, the coffee beverage of the present invention was just prepared (not kept). The color tone (absorbance at a wavelength of 680 nm) hardly changed compared to the beverage.

Further, the beverage stored in the refrigerator for 10 days or 3 weeks at 55 ° C was stored in the refrigerator for 10 days, and the beverage which had just been prepared (not stored) was visually observed to precipitate on the bottom of the container. The results are shown in Table 4.

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 consumed, the flavor evaluation was carried out, and it was confirmed that even when stored at 55 ° C and stored in the refrigerator, the same flavor as that of the freshly prepared (unsaved) beverage was maintained.

Fig. 1 is a graph showing the absorbance at a wavelength of 680 nm before storage of a coffee beverage contained in a container of the present invention and the absorbance at a wavelength of 680 nm after storage at 55 ° C for 2 weeks or 3 weeks.

Claims (10)

A coffee beverage contained in a container, which is a coffee extract extracted with warm water of 30 to 65 ° C, and having a absorbance of 0.8 or less per 1% by weight of a soluble solid content at a wavelength of 680 nm when diluted with water. The dried coffee extract is mixed to obtain a coffee beverage contained in a container, and the dried coffee extract is an espresso extract, which is obtained by spray drying. A coffee beverage contained in a container as described in claim 1, wherein the dried coffee extract is obtained by spray drying. The coffee beverage contained in the container according to the first or second aspect of the invention, wherein the absorbance is 0.5 or less. The coffee beverage contained in the container according to the first or the second aspect of the patent application is characterized in that the coffee extract and the dry coffee extract are contained in the coffee beverage to make the soluble solid fraction 8:2~ The 5:5 ratio is a method of mixing the steps. The coffee beverage contained in the container as described in claim 1 or 2, wherein the soluble solid content derived from the coffee bean is 0.9 to 1.5% by weight based on the total weight of the beverage. The coffee beverage contained in the container as described in the first or second aspect of the patent application is black coffee. The coffee beverage contained in the container as described in the first or second aspect of the patent application is provided under heating. A method for producing a coffee beverage, which is characterized in that the method for manufacturing a coffee beverage contained in a container according to claim 1 is characterized in that There is a step 1 of obtaining a coffee extract by adding warm water of 30 to 65 ° C to the coffee beans, and the absorbance of the extract having a wavelength of 680 nm per 1% by weight of the soluble solid content when diluted with water is 0.8 or less. The dry coffee extract of the value, the espresso extract, the step 2 of the coffee beverage obtained by mixing the dried coffee extract obtained by spray drying, and the step 3 of accommodating the obtained coffee beverage in a container. The coffee beverage contained in the container according to the first or the second aspect of the patent application is characterized in that the coffee extract and the dry coffee extract are contained in the coffee beverage to make the soluble solid fraction 8:2~ The method of the step of 5:5 mixing is carried out, and the absorbance is 0.5 or less. The coffee beverage contained in the container according to the first or second aspect of the invention, wherein the soluble solid content derived from the coffee bean is 0.9 to 1.5% by weight based on the total weight of the beverage, and the absorbance is 0.5 or less.