Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/10—Treating roasted coffee; Preparations produced thereby
  • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee

Definitions

• the present invention relates to a container-packed coffee beverage obtained by blending finely pulverized coffee beans obtained by finely pulverizing roasted coffee beans and heat-sterilizing the beans.
• Patent Document 1 a coffee flavor enhancer containing a coffee bean pulverized product having an average particle size of 2 ⁇ m or less, or extraction of coffee beans It is known to blend coffee paste (Patent Document 2), etc., which is a mixture of a coffee extract with concentrated liquid and coffee beans finely ground to an average particle size of 30-50 ⁇ m, into a favorite beverage such as canned coffee. .
• Patent Document 3 a coffee beverage using a finely ground coffee bean as a main raw material has also been proposed (Patent Document 3).
• coffee drinks containing malt extracts have been proposed.
• the purpose of blending the malt extract is to produce a non-mutagenic coffee beverage (Patent Document 4), a nutrient source necessary for the growth of yeast in an alcoholic coffee drink (Patent Document 5), barley, brown rice and soybeans. It is a sweetener (patent document 6) of the coffee drink using the coffee substitute extract which is a hot-water extract of the roasting composition.
• roasted incense derived from roasted coffee beans.
• roasted incense may be caused by the effects of heat history such as heat sterilization or storage in a refrigerated state, or light irradiation.
• An object of the present invention is to provide a container-packed coffee beverage containing a fine powder of roasted coffee beans with improved storage stability of roasted incense.
• the inventors of the present invention obtained a roasted coffee bean fine powder (insoluble coffee powder) finely pulverized to a specific particle size and an extract of roasted coffee beans.
• the present invention is completed by finding that a container-packed coffee beverage obtained by further blending a malt extract with a coffee beverage obtained by blending can stably maintain roasted aroma from roasted coffee bean fine powder. It came to.
• this invention includes the following.
• an insoluble coffee powder having a median diameter of 50 to 300 ⁇ m obtained by finely pulverizing roasted coffee beans, and an extract of roasted coffee beans obtained by subjecting the pulverized roasted coffee beans to an extraction process;
• a non-alcoholic container-packed coffee beverage that maintains a good roasted fragrance for more than 3 months even at room temperature. Even if this container-packed coffee drink is drunk at refrigerated temperature, it can enjoy good coffee flavor (rich aroma and flavor) without perceiving excessive bitterness caused by roasted coffee beans fine powder. It is a beverage.
• coffee beverage refers to a beverage product that is produced through a heat sterilization process using coffee as a raw material.
• the type of product is not particularly limited, but “Coffee”, “Coffee drink”, and “Soft drink with coffee”, which are the definitions of “Fair competition rules regarding the display of coffee drinks” certified in 1977, are mainly cited.
• beverages made from coffee those with a milk solid content of 3.0% by weight or more are treated as “milk beverages” under the “Fair Competition Rules for Labeling of Drinking Milk”. Is included in the coffee beverage of the present invention.
• the coffee content (in the present specification, also referred to as an extract of roasted coffee beans) refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, roasting,
• a coffee extract that is, roasting
• the solution which extracted the ground coffee bean using water, warm water, etc. is mentioned.
• the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.
• the coffee beverage of the present invention comprises the above-mentioned coffee content (roasted coffee bean extract), roasted coffee bean fine powder (insoluble coffee powder) finely ground to a specific particle size, and malt extract. It is characterized by blending. These will be described in detail below.
• the “insoluble coffee powder” of the present invention refers to a product obtained by pulverizing roasted coffee beans (roasted coffee bean fine powder).
• roasted coffee beans are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.
• the roasted coffee beans that are the raw material for the insoluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow
• the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans.
• the roasting degree is high, the oil and fat components are likely to be deposited on the surface of the coffee beans, and it becomes difficult to grind, or the fine powder obtained by the grinding treatment tends to cause caking.
• roasted coffee beans roasted to be about 45 to 70, preferably about 50 to 60, using the value (Agtron value) measured with an Agtron color meter as an index, are preferably used.
• the type of coffee beans is not limited, and either Arabica or Robusta can be used, but Robusta is an example of a preferred embodiment.
• the roasted coffee beans are pulverized to obtain the insoluble coffee powder of the present invention.
• the pulverization treatment is preferably performed within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting. If the standing time after roasting is long, the oil and fat component tends to precipitate on the surface of the coffee beans.
• the fine pulverization In the dry pulverization treatment, it is preferable to coarsely pulverize to a median diameter of 1 mm or less and then finely pulverize.
• coarsely pulverizing in advance before fine pulverization fine pulverization can be performed more efficiently in a short time, and scattering of coffee aroma (flavor) can be minimized.
• the particle size distribution can be narrowed.
• the coarse pulverization is performed so that the median diameter is about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited.
• Various types of pulverizers such as a roll mill, a ball mill, and a stone mill can be used.
• Insoluble coffee powder is pulverized so that the median diameter is 50 to 300 ⁇ m.
• a powder having a median diameter of more than 300 ⁇ m may give an uncomfortable feeling to the texture such as texture and touch when blended in a beverage.
• a more preferable upper limit of the degree of fine grinding is a median diameter of 250 ⁇ m or less, and more preferably 200 ⁇ m or less.
• a more preferable lower limit of the degree of pulverization is a median diameter of 70 ⁇ m or more, more preferably 80 ⁇ m or more, and particularly preferably 90 ⁇ m or more.
• the method of fine pulverization is not particularly limited, and various types of pulverizers such as a roll pulverizer, an impact pulverizer such as a bar hammer type and a pin hammer type, and an airflow pulverizer can be used.
• a type pulverizer is preferably used.
• the particle size is generally expressed as a distribution of abundance ratios for each particle size, which is called a particle size distribution.
• the reference of the existence ratio includes a volume reference and a number reference.
• the existence ratio is represented by a volume reference, and can be measured by a measuring device based on a laser diffraction / scattering method.
• An example of the measuring device is a microtrack particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.).
• the particle size of the finely pulverized roasted coffee beans is expressed as a median size.
• the median size is 50% of the cumulative data of the particle size. When divided into two, it is a diameter in which the larger side and the smaller side are equal.
• the insoluble coffee powder in the present invention is blended so that the water-insoluble solid content (A) per 100 mL of coffee beverage is 0.01 to 1 g, preferably 0.1 to 0.5 g.
• the water-insoluble solid content refers to a solid content (weight) obtained by collecting the insoluble solid content in the beverage on a filter paper and drying it.
• container-packed coffee drinks are stored and sold at room temperature, sold refrigerated at 5-10 ° C., or kept at 55 ° C. in winter.
• Coffee beverages containing roasted coffee bean fine powder tend to change in flavor depending on the drinking temperature, and the bitterness of roasted coffee bean fine powder is particularly noticeable when drunk at refrigerated temperatures (5-10 ° C).
• refrigerated temperatures 5-10 ° C.
• coffee beverages containing the above-mentioned insoluble coffee powder and soluble coffee powder are less likely to perceive the excessive bitterness caused by the roasted coffee bean fine powder even when drunk at refrigerated temperatures, and have a good coffee flavor (rich Fragrance and flavor).
• the water-insoluble solid content per 100 mL of beverage is less than 0.01 g, the sufficient effect of the present invention may not be obtained. If the water-insoluble solid content per 100 mL of beverage exceeds 1 g, it feels rough during drinking. Sometimes.
• non-fermented malt extract refers to an extract obtained by extracting non-fermented malt with warm water or the like, and this extract is not fermented. That is, the coffee beverage of the present invention is different from beer and beer flavored beverages that use fermented malt extracts and is a non-alcoholic coffee beverage.
• ⁇ -amylase which decomposes starch into dextrin
• ⁇ -amylase which hydrolyzes the linear glucose of amylose and dextrin to produce maltose.
• saccharification occurs due to the action of the enzyme, and a malt extract having a sweetness, richness and umami unique to malt can be obtained.
• the production of the malt is carried out by a selection / granulation process, an immersion process and a germination process.
• the raw wheat absorbs water
• the root buds extend to the outside of the grain, and at the same time the leaf buds extend in the tip direction along the inside of the shell skin on the back side of the grain, but do not extend from the shell skin at the tip to the outside.
• barley such as Nijo barley and Rojo barley can be used, and Nijo barley is particularly preferably used from the viewpoint of flavor.
• germination has many germination methods such as Kasten germination method, Wanderhaufen germination method, Flexibox germination method, Tower germination method, Tromel germination method, etc. Any method may be used.
• a malt extract obtained by roasting and saccharifying and then extracting with warm water is preferably used.
• the roasting temperature of the malt may be appropriately set, but is usually about heating temperature: 150 to 240 ° C. (preferably 170 to 220 ° C.) and heating time: about 5 to 60 minutes (preferably 10 to 45 minutes).
• Malt saccharification may be performed by degrading starch by the action of enzymes contained in the malt, and saccharification enzymes such as ⁇ -amylase and glucoamylase may be added.
• ⁇ For the extraction of malt, known methods such as stirring extraction and column extraction can be employed.
• the conditions are: temperature: 80 to 97 ° C. (preferably 85 to 97 ° C.), extraction time: 5 to 45 minutes (preferably 10 to 30 minutes), and 3 to 30 parts by weight per 1 part by weight of malt ( Extraction is preferably performed at a ratio of 5 to 20 parts by weight.
• the malt may be pulverized before saccharification or extraction.
• the beverage according to the present invention can contain a malt extract to suppress a decrease or change in preferred roasted incense derived from insoluble coffee powder even when stored for a long period of time, and maintain the flavor immediately after production. is there.
• the blending amount (B) of the malt extract is the content mass ratio of the component (A) and the component (B) [(B ) / (A)] is preferably 0.005 to 5, preferably 0.01 to 2.
• coffee raw materials are weakly acidic, but in order to maintain the stability of milk components, in the case of milk-filled coffee beverages packed in containers, a pH adjuster is usually added, and the pH is about 5.5 to 7.0.
• the pH is preferably adjusted to be in a neutral range of pH 6.0 to 7.0.
• the coffee beverage containing the insoluble coffee powder and malt extract of the present invention has a pH of about 5.5 to 7.0, preferably pH 6.0 to 7.0 even in the neutral region.
• the pH adjuster used is not limited as long as it is an alkaline substance when dissolved in water.
• sodium bicarbonate sodium hydrogen carbonate
• sodium carbonate sodium carbonate
• potassium carbonate sodium hydroxide
• water examples include potassium oxide, trisodium phosphate, and tripotassium phosphate.
• the coffee beverage of the present invention is a container-packed coffee beverage with improved storage stability of roasted incense, and as a container filled with the coffee beverage of the present invention, it is appropriately selected according to the sterilization method or the storage method. Any one of commonly used containers such as an aluminum can, a steel can, a PET bottle, a glass bottle, and a paper container can be used.
• the heat sterilization in this specification is a method of heating to a high temperature and sterilizing for a short time and then filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method). It refers to a retort sterilization method in which a retort treatment is performed after filling.
• the heat sterilization conditions may be appropriately selected according to the characteristics of the coffee beverage preparation and the storage container to be used. In the case of the UHT sterilization method, usually at 120 to 150 ° C. for about 1 to 120 seconds, preferably 130 to The conditions are about 145 ° C. for about 30 to 120 seconds, and in the case of retort sterilization, the conditions are usually about 110 to 130 ° C. for about 10 to 30 minutes, preferably about 120 to 125 ° C. for about 10 to 20 minutes.
• Evaluation of flavors such as roasted incense of coffee beverages can be performed by sensory evaluation. For example, the strength of roasted aroma and coffee flavor are evaluated for coffee beverages after heat sterilization treatment and after long-term storage.
• Example 1 Preparation of Insoluble Coffee Powder
• Robusta coffee beans were roasted by a conventional method until the Agtron value reached 50-60 (about 55) to obtain roasted coffee beans.
• This roasted coffee bean was finely pulverized with a roll-type pulverizer until the particle size became about 105 ⁇ m in median size to obtain roasted coffee bean fine powder (insoluble coffee powder).
• a microtrac particle size distribution measuring device manufactured by Nikkiso Co., Ltd., model: MT3300EXII was used for measuring the particle size.
• the measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data.
• the median diameter was the median diameter.
• Results Table 2 shows the results.
• the roasted coffee bean extract and the malt extract the roasted aroma was remarkably maintained.

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

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Citations (4)

• 2014
  • 2014-02-28 JP JP2014039942A patent/JP6218035B2/ja active Active
• 2015
  • 2015-02-24 WO PCT/JP2015/055119 patent/WO2015129652A1/ja not_active Ceased

Patent Citations (4)

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