WO2023162633A1 - Packaged coffee beverage containing pyridine - Google Patents
Packaged coffee beverage containing pyridine Download PDFInfo
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- WO2023162633A1 WO2023162633A1 PCT/JP2023/003532 JP2023003532W WO2023162633A1 WO 2023162633 A1 WO2023162633 A1 WO 2023162633A1 JP 2023003532 W JP2023003532 W JP 2023003532W WO 2023162633 A1 WO2023162633 A1 WO 2023162633A1
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- 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 packaged coffee beverage, and more specifically, to a packaged coffee beverage with suppressed bitterness and a refreshing feeling even when drunk continuously.
- Coffee beverages are widely loved as a luxury item, and demand for them is increasing, and needs are diversifying. Especially in recent years, a style of drinking medium-volume (about 350 to 650 ml) coffee beverages little by little over a long period of time during work or breaks (also called “little drink”) has become widely seen. Unlike coffee beverages with a small volume (about 200 ml), such coffee beverages have a flavor suitable for drinking slowly, that is, have a suppressed bitterness and a refreshing taste that does not get tired even after continuous drinking. be
- Patent Document 1 Methods for suppressing the bitterness of coffee beverages have been reported in the past. is known (Patent Document 1).
- an object of the present invention is to provide a coffee beverage that has a suppressed bitterness and gives a refreshing feeling even when continuously drunk.
- the present inventors have found that by adding predetermined amounts of guaiacol and pyridine to the coffee beverage, the bitterness of the coffee beverage can be suppressed and the coffee beverage can be drunk continuously.
- the present inventors have found that a coffee beverage with a refreshing feeling that does not get tired can be obtained even when it is boiled, and have completed the present invention.
- the present invention relates to, but is not limited to, the following.
- a packaged coffee beverage having a guaiacol content of 10 to 100 ppb and a pyridine content of 150 to 10000 ppb.
- the present invention it is possible to provide a coffee beverage with reduced bitterness and a refreshing feeling even when drunk continuously. Moreover, by using the technology of the present invention, it is possible to provide a packaged coffee beverage suitable for slow drinking, which is a style of drinking little by little over time.
- ppm means ppm, ppb and wt% of weight/volume (w/v), respectively, unless otherwise specified.
- One aspect of the present invention is a packaged coffee beverage having a guaiacol content of 10 to 100 ppb and a pyridine content of 150 to 10000 ppb.
- the bitterness of the coffee beverage can be suppressed, and a refreshing feeling can be felt even when the coffee beverage is drunk continuously.
- the "bitterness" of the coffee beverage means the bitterness felt on the tongue immediately after drinking the coffee beverage.
- “continuously drinking” means continuously drinking coffee beverages of about 300 to 600 ml for about 1 hour
- “refreshing feeling” refers to the astringent taste during drinking of coffee beverages. It means that you can feel a clean feeling without being stuck in your mouth.
- the coffee beverage of the present invention contains guaiacol.
- Guaiacol is a kind of phenols and is an organic compound represented by the chemical formula C7H8O2 .
- Guaiacol is also known as 2-methoxyphenol and o-methoxyphenol, and its CAS registry number is 90-05-1.
- Guaiacol is known to be a component that contributes to the bitterness peculiar to coffee.
- the origin of the guaiacol used in the coffee beverage of the present invention is not particularly limited, and it may be synthetic or derived from natural raw materials such as plants.
- the content of guaiacol in the coffee beverage of the present invention is 10-100 ppb. If the content of guaiacol is less than the above range, the bitterness peculiar to coffee cannot be felt and the taste of coffee is lost. May affect drinkability.
- the content of guaiacol in the coffee beverage of the present invention is preferably 10-80 ppb, more preferably 20-80 ppb, still more preferably 30-70 ppb.
- the content of guaiacol in coffee beverages can be measured by the following method. 5 g of the sample is diluted with water to a constant volume of 20 ml, 10 ml of hexane and 8 g of sodium chloride are added, and shaken for 10 minutes. Next, centrifugation is performed to collect the hexane layer, which is analyzed using GC-MS under the following conditions.
- the coffee beverage of the present invention contains pyridine.
- Pyridine is one of heterocyclic aromatic compounds and an organic compound represented by the chemical formula C5H5N .
- the CAS registry number for pyridine is 110-86-1.
- Pyridine is generally known to have an off-odor like rotten fish.
- pyridine has the effect of suppressing the astringent taste felt when drinking coffee beverages continuously.
- pyridine does not have the effect of suppressing the astringent taste felt immediately after taking it in the mouth.
- the origin of pyridine used in the coffee beverage of the present invention is not particularly limited, and it may be synthetic or derived from natural raw materials such as plants.
- the content of pyridine in the coffee beverage of the present invention is 150-10000 ppb. If the content of pyridine is more than the above range, the specific odor derived from pyridine may make the coffee beverage difficult to drink. There is a possibility that the effect will not be obtained sufficiently.
- the content of pyridine in the coffee beverage of the present invention is preferably 300 ppb or more, more preferably 400 ppb or more, even more preferably 500 ppb or more, still more preferably 600 ppb or more.
- the content of pyridine in the coffee beverage of the present invention is preferably 6000 ppb or less, more preferably 4000 ppb or less, even more preferably 2000 ppb or less, still more preferably 1500 ppb or less.
- the content of pyridine in the coffee beverage of the present invention is typically preferably 300-6000 ppb, more preferably 400-4000 ppb, still more preferably 500-2000 ppb, still more preferably 600-1500 ppb.
- the content of pyridine in coffee beverages can be measured by the headspace-GC-MS method.
- the weight ratio of pyridine content to guaiacol content is not particularly limited, but is, for example, 2.5 or more, preferably 5 or more. , more preferably 10 or more. Also, the weight ratio is, for example, 200 or less, preferably 100 or less, more preferably 50 or less. The above weight ratio is a ratio calculated when the contents of guaiacol and pyridine are both in the same unit.
- the beverage of the present invention is a coffee beverage.
- “coffee beverage” means a beverage produced using coffee as a raw material, unless otherwise specified.
- the types and standards of coffee beverage products are not particularly limited. beverage” etc.
- coffee-based beverages with a milk solids content of 3.0% or more by weight are subject to the Fair Competition Code Concerning Labeling of Drinking Milk and are treated as "milk beverages.” is also included in the coffee beverage of the present invention.
- the coffee beverage of the present invention also includes a “coffee-containing soft drink (caffeine-free)” that uses only coffee extracted or eluted from coffee beans from which 90% or more of the caffeine has been removed.
- "coffee beverages” are preferable in that they have a sufficient coffee flavor.
- the coffee content in the coffee beverage of the present invention is not particularly limited, but is, for example, 0.5 to 2% by weight, preferably 0.8 to 1.5% by weight, and more preferably. is 0.9 to 1.3% by weight.
- “coffee solids” refers to the weight of the dried coffee after drying the coffee using a general drying method (freeze drying, evaporation to dryness, etc.) to remove water.
- the coffee solids content in the coffee beverage refers to the solid content of the soluble solids that may be contained in the coffee beverage, excluding components not derived from coffee beans such as milk, sweeteners, pH adjusters and flavorings.
- the content of coffee solids in the coffee extract corresponds to the Brix (%) of the coffee extract, and the Brix can be measured using a saccharimeter (refractometer for sugar).
- the cultivated tree species of the coffee beans used for the coffee beverage of the present invention is not particularly limited, and includes Arabica, Robusta, Liberica, etc., but it is preferable to use Arabica.
- Arabica Arabica
- Robusta Chinese brevity
- Liberica a substance that is a mixture of coffee beans
- examples include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. Only one type of coffee beans may be used, or a plurality of types may be blended and used.
- the degree of roasting (basically represented by three levels in the order of light roasting, medium roasting, and dark roasting) is not particularly limited, and green coffee beans can also be used.
- the method of roasting coffee beans there are no particular restrictions on the roasting temperature or the roasting environment, and ordinary methods can be used.
- a method of extracting Extraction methods include drip type, siphon type, boiling type, jet type and continuous type.
- the coffee beverage of the present invention may contain milk, such as milk, milk, and dairy products, if necessary. However, since the effect of the present invention can be remarkably perceived, it is black coffee that does not contain milk. is preferred.
- the coffee beverage of the present invention is a packaged coffee beverage filled in any container.
- the container to be filled with the coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and any of commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, and paper containers can be used. be able to.
- the coffee beverage of the present invention is suitable for drinking small amounts over time, it is packed in a PET bottle, which is a lightweight container that can be re-plugged and easily carried. is preferred.
- the volume of the coffee beverage of the present invention is not particularly limited, it is preferably 300 to 700 ml, more preferably 400 to 650 ml, particularly from the viewpoint that a refreshing feeling can be obtained even when it is continuously drunk as a medium-sized beverage. Preferably it is 450-600 ml.
- the hot pack filling method generally refers to a method in which a beverage heated to 60° C. or higher is filled into a container and immediately sealed.
- An aseptic filling device generally refers to a device that fills and seals sterilized containers under an aseptic environment with contents that have been sterilized at high temperature for a short period of time.
- the method of heat sterilization of the coffee beverage of the present invention is not particularly limited.
- heat sterilization can be performed in accordance with local regulations (the Food Sanitation Law in Japan). Specifically, after sterilizing at a high temperature for a short time, a method of filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a method of filling a storage container such as a can with the prepared solution, followed by retort processing. and retort sterilization.
- UHT sterilization method a method of filling a storage container that has been sterilized under aseptic conditions
- the conditions are usually 120 to 150° C. for about 1 to 120 seconds, preferably 130 to 145° C. for about 30 to 120 seconds. minutes, preferably 120 to 125° C. for 3 to 20 minutes.
- the content of furfural is not particularly limited, but when the content of furfural is 500 ppb or more, the richness of the coffee tends to be easily felt when the coffee beverage is continuously drunk.
- Furfural is a kind of aromatic aldehyde and an organic compound represented by the chemical formula C 5 H 4 O 2 .
- Furfural also known as furan-2-carboxaldehyde, has a CAS registry number of 98-01-1.
- the furfural used in the coffee beverage of the present invention is not particularly limited in origin, and may be synthetic or derived from natural raw materials such as plants.
- the content of furfural in the coffee beverage of the present invention is preferably 1,000 ppb or more, more preferably 1,000 to 10,000 ppb, and still more preferably 1,500 to 5,000 ppb. If the furfural content exceeds 10000 ppb, the richness of the coffee becomes too strong, which may affect the ease of drinking the coffee.
- the content of furfural in coffee beverages can be measured by the GC-MS method.
- sweeteners sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructo-oligosaccharide, malto-oligo sugar, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharification product, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin, etc.), antioxidants (vitamin C, sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan
- the coffee beverage of the present invention preferably has a pH within a predetermined range.
- the pH of the coffee beverage of the present invention is preferably in the range of 4.0 to 7.0, more preferably in the range of 4.5 to 6.5, and further in the range of 5.5 to 6.5. preferable.
- Common pH adjusters can be used to adjust the pH, and examples of such pH adjusters include bases such as sodium hydroxide and potassium hydroxide, sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, Sodium or potassium salts of organic acids such as potassium carbonate, disodium hydrogen phosphate, sodium citrate, potassium citrate, sodium acetate, potassium acetate, sodium L-ascorbate, and other pH acceptable under the Food Sanitation Law regulators. It is also possible to adjust the pH to a predetermined value by mixing coffee extracts with different pHs.
- the invention is a method of making a packaged coffee beverage. More specifically, one aspect of the present invention is a method for producing a packaged coffee beverage, comprising: a step of adjusting the content of guaiacol in the beverage to 10 to 100 ppb; The above production method, comprising the steps of adjusting the content of pyridine in the beverage to 150 to 10,000 ppb, and packaging the beverage.
- the container-packed coffee beverage of the present invention may be produced by appropriately blending the various components described above other than guaiacol and pyridine, or by adjusting their content in the beverage. That is, the production method of the present invention can include a step of blending the above-described ingredients and a step of adjusting the content of the ingredients in the beverage. The production method of the present invention can also include a step of adjusting the pH of the beverage, a step of adjusting the Brix value, and the like. In the production method of the present invention, the above steps may be performed in any order as long as the content in the finally obtained coffee beverage falls within the required range. Various factors such as the types and contents of the components in the beverage in the production of the coffee beverage of the present invention are as described above for the coffee beverage of the present invention, or are self-evident from them.
- the method for producing a coffee beverage of the present invention may include a step of heat sterilizing the beverage as necessary.
- the conditions for heat sterilization are as described above, but are not particularly limited.
- Arabica coffee beans (locality: Guatemala) roasted to medium roast (L value: 24) are ground, and extracted at 50 ° C. using hot water four times the weight of ground coffee beans as extraction hot water. processed. The extraction was terminated when the mass reached about twice the amount of coffee beans, and the extract was diluted 20-fold to prepare a base beverage.
- the guaiacol content of the resulting base beverage was measured to be 10 ppb.
- the pyridine content in the base beverage was 100 ppb and the furfural content was 200 ppb.
- Guaiacol, pyridine and furfural were added to this base beverage to prepare various beverages so that the final contents of guaiacol, pyridine and furfural in the beverage were as shown in the table below. In addition, all of the obtained beverages were filled into 500 ml PET bottle containers to prepare packaged coffee beverages.
- astringent taste was evaluated by each expert panelist on a 5-point scale according to the following criteria, and the average score was used as the evaluation score.
- each expert panelist evaluates the richness of each product on a 3-point scale ( ⁇ : feels rich, ⁇ does not feel much richness, ⁇ : does not feel richness). If they did not agree, the evaluation was decided through discussion.
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Abstract
The purpose of the present invention is to provide a coffee beverage that has suppressed bitterness and imparts an invigorated feeling even with continuous drinking. Provided is a packaged carbonated coffee beverage that has a beverage guaiacol content adjusted to 10 to 100 ppb and a beverage pyridine content adjusted to 150 to 10,000 ppb.
Description
本発明は容器詰めコーヒー飲料に関し、より具体的には、苦味が抑制されており、かつ連続して飲用した場合にもすっきり感のある容器詰めコーヒー飲料に関する。
The present invention relates to a packaged coffee beverage, and more specifically, to a packaged coffee beverage with suppressed bitterness and a refreshing feeling even when drunk continuously.
コーヒー飲料は嗜好品として広く愛好されており、その需要もますます増大すると共にニーズの多様化が進んでいる。特に近年においては、中容量（３５０～６５０ｍｌ程度）のコーヒー飲料を仕事中や休憩中に少量ずつ長時間かけて飲むスタイル（「チビダラ飲み」とも称する）が広く見受けられるようになっている。このようなコーヒー飲料は、小容量（２００ｍｌ程度）のコーヒー飲料とは異なり、チビダラ飲みに適した香味、すなわち、苦味が抑えられており、かつ飲み続けても飽きのこないすっきりとした味わいが好まれる。
Coffee beverages are widely loved as a luxury item, and demand for them is increasing, and needs are diversifying. Especially in recent years, a style of drinking medium-volume (about 350 to 650 ml) coffee beverages little by little over a long period of time during work or breaks (also called "little drink") has become widely seen. Unlike coffee beverages with a small volume (about 200 ml), such coffee beverages have a flavor suitable for drinking slowly, that is, have a suppressed bitterness and a refreshing taste that does not get tired even after continuous drinking. be
コーヒー飲料の苦味を抑える方法は従来にも報告されており、例えば、コーヒー飲料においてフルフリルメチルスルフィド等の化合物を所定の濃度に調整することにより、コーヒー飲料中のグアイアコールを低濃度に設定することができる技術が知られている（特許文献１）。
Methods for suppressing the bitterness of coffee beverages have been reported in the past. is known (Patent Document 1).
上記の通り、コーヒー飲料の苦味改善技術は以前から知られていたが、コーヒー飲料中のグアイアコールの濃度が低すぎると、苦味自体は抑えられるものの、連続して飲用するとコーヒーの渋味が口内に溜まることですっきり感が欠けてしまい、チビダラ飲みのような飲用スタイルに適した創味設計が難しいという問題があった。そこで、本発明は、苦味が抑えられており、かつ連続して飲用した場合にもすっきり感のあるコーヒー飲料を提供することを目的とする。
As described above, techniques for improving the bitterness of coffee beverages have been known for some time. There was a problem that it was difficult to create a taste design suitable for a drinking style such as a small drink because it lacked a refreshing feeling due to accumulation. SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a coffee beverage that has a suppressed bitterness and gives a refreshing feeling even when continuously drunk.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、コーヒー飲料において、所定量のグアイアコールとピリジンとを含有させることで、コーヒー飲料の苦味が抑えられ、かつ連続して飲用した場合にもすっきり感のある飽きのこないコーヒー飲料が得られることを見出し、本発明を完成するに至った。
As a result of intensive studies to solve the above problems, the present inventors have found that by adding predetermined amounts of guaiacol and pyridine to the coffee beverage, the bitterness of the coffee beverage can be suppressed and the coffee beverage can be drunk continuously. The present inventors have found that a coffee beverage with a refreshing feeling that does not get tired can be obtained even when it is boiled, and have completed the present invention.
すなわち、本発明は、これらに限定されないが、以下のものに関する。
（１）グアイアコールの含有量が１０～１００ｐｐｂであり、ピリジンの含有量が１５０～１００００ｐｐｂである、容器詰めコーヒー飲料。
（２）グアイアコールの含有量が１０～８０ｐｐｂである、（１）に記載の飲料。
（３）フルフラールの含有量が１０００ｐｐｂ以上である、（１）又は（２）に記載の飲料。 That is, the present invention relates to, but is not limited to, the following.
(1) A packaged coffee beverage having a guaiacol content of 10 to 100 ppb and a pyridine content of 150 to 10000 ppb.
(2) The beverage according to (1), wherein the content of guaiacol is 10 to 80 ppb.
(3) The beverage according to (1) or (2), wherein the content of furfural is 1000 ppb or more.
（１）グアイアコールの含有量が１０～１００ｐｐｂであり、ピリジンの含有量が１５０～１００００ｐｐｂである、容器詰めコーヒー飲料。
（２）グアイアコールの含有量が１０～８０ｐｐｂである、（１）に記載の飲料。
（３）フルフラールの含有量が１０００ｐｐｂ以上である、（１）又は（２）に記載の飲料。 That is, the present invention relates to, but is not limited to, the following.
(1) A packaged coffee beverage having a guaiacol content of 10 to 100 ppb and a pyridine content of 150 to 10000 ppb.
(2) The beverage according to (1), wherein the content of guaiacol is 10 to 80 ppb.
(3) The beverage according to (1) or (2), wherein the content of furfural is 1000 ppb or more.
本発明によれば、苦味が抑えられており、かつ連続して飲用した場合にもすっきり感のあるコーヒー飲料を提供することができる。また、本発明の技術を利用することにより、時間をかけて少量ずつ飲むスタイルであるチビダラ飲みにも適した容器詰めコーヒー飲料を提供することができる。
According to the present invention, it is possible to provide a coffee beverage with reduced bitterness and a refreshing feeling even when drunk continuously. Moreover, by using the technology of the present invention, it is possible to provide a packaged coffee beverage suitable for slow drinking, which is a style of drinking little by little over time.
本発明の容器詰めコーヒー飲料について、以下に説明する。なお、特に断りがない限り、本明細書において用いられる「ｐｐｍ」、「ｐｐｂ」、及び「重量％」は、重量／容量（ｗ／ｖ）のｐｐｍ、ｐｐｂ、及び重量％をそれぞれ意味する。
The container-packed coffee beverage of the present invention will be explained below. As used herein, "ppm", "ppb" and "wt%" mean ppm, ppb and wt% of weight/volume (w/v), respectively, unless otherwise specified.
本発明の一態様は、グアイアコールの含有量が１０～１００ｐｐｂであり、ピリジンの含有量が１５０～１００００ｐｐｂである、容器詰めコーヒー飲料である。かかる構成を採用することにより、コーヒー飲料の苦味を抑えることができ、かつ連続して飲用した場合にもすっきり感を感じさせることができる。ここで、コーヒー飲料の「苦味」とは、コーヒー飲料を飲用した直後に舌に感じる苦味を意味する。また、「連続して飲用する」とは、３００～６００ｍｌ程度のコーヒー飲料を１時間ほどかけて継続的に飲み続けることを意味し、「すっきり感」とは、コーヒー飲料の飲用中に渋味が口内に溜まらずにすっきりとした感覚が感じられることを意味する。
One aspect of the present invention is a packaged coffee beverage having a guaiacol content of 10 to 100 ppb and a pyridine content of 150 to 10000 ppb. By adopting such a configuration, the bitterness of the coffee beverage can be suppressed, and a refreshing feeling can be felt even when the coffee beverage is drunk continuously. Here, the "bitterness" of the coffee beverage means the bitterness felt on the tongue immediately after drinking the coffee beverage. In addition, "continuously drinking" means continuously drinking coffee beverages of about 300 to 600 ml for about 1 hour, and "refreshing feeling" refers to the astringent taste during drinking of coffee beverages. It means that you can feel a clean feeling without being stuck in your mouth.
（グアイアコール）
本発明のコーヒー飲料は、グアイアコールを含有する。グアイアコールは、フェノール類の一種であり、化学式Ｃ７Ｈ８Ｏ２で表される有機化合物である。グアイアコールは、別名として２－メトキシフェノールやｏ－メトキシフェノールとも称され、そのＣＡＳ登録番号は９０－０５－１である。グアイアコールは、コーヒー特有の苦味に寄与する成分であることが知られている。本発明のコーヒー飲料に用いられるグアイアコールの由来は特に限定されず、合成品であってもよいし、植物などの天然原料に由来するものであってもよい。 (guaiacol)
The coffee beverage of the present invention contains guaiacol. Guaiacol is a kind of phenols and is an organic compound represented by the chemical formula C7H8O2 . Guaiacol is also known as 2-methoxyphenol and o-methoxyphenol, and its CAS registry number is 90-05-1. Guaiacol is known to be a component that contributes to the bitterness peculiar to coffee. The origin of the guaiacol used in the coffee beverage of the present invention is not particularly limited, and it may be synthetic or derived from natural raw materials such as plants.
本発明のコーヒー飲料は、グアイアコールを含有する。グアイアコールは、フェノール類の一種であり、化学式Ｃ７Ｈ８Ｏ２で表される有機化合物である。グアイアコールは、別名として２－メトキシフェノールやｏ－メトキシフェノールとも称され、そのＣＡＳ登録番号は９０－０５－１である。グアイアコールは、コーヒー特有の苦味に寄与する成分であることが知られている。本発明のコーヒー飲料に用いられるグアイアコールの由来は特に限定されず、合成品であってもよいし、植物などの天然原料に由来するものであってもよい。 (guaiacol)
The coffee beverage of the present invention contains guaiacol. Guaiacol is a kind of phenols and is an organic compound represented by the chemical formula C7H8O2 . Guaiacol is also known as 2-methoxyphenol and o-methoxyphenol, and its CAS registry number is 90-05-1. Guaiacol is known to be a component that contributes to the bitterness peculiar to coffee. The origin of the guaiacol used in the coffee beverage of the present invention is not particularly limited, and it may be synthetic or derived from natural raw materials such as plants.
本発明のコーヒー飲料におけるグアイアコールの含有量は１０～１００ｐｐｂである。グアイアコールの含有量が上記の範囲より少ないと、コーヒー特有の苦味が感じられずコーヒーらしさを有しなくなり、一方で、グアイアコールの含有量が上記の範囲より多いと、口内で感じられるコーヒーの苦味が飲料の飲みやすさに影響する可能性がある。本発明のコーヒー飲料におけるグアイアコールの含有量は、好ましくは１０～８０ｐｐｂ、より好ましくは２０～８０ｐｐｂ、さらに好ましくは３０～７０ｐｐｂである。
The content of guaiacol in the coffee beverage of the present invention is 10-100 ppb. If the content of guaiacol is less than the above range, the bitterness peculiar to coffee cannot be felt and the taste of coffee is lost. May affect drinkability. The content of guaiacol in the coffee beverage of the present invention is preferably 10-80 ppb, more preferably 20-80 ppb, still more preferably 30-70 ppb.
本発明において、コーヒー飲料中のグアイアコールの含有量は以下の方法により測定することができる。試料５ｇを水で希釈して２０ｍｌに定容し、これにヘキサン１０ｍｌと塩化ナトリウム８ｇを添加し、１０分間振とうする。次いで、遠心分離を行い、ヘキサン層を分取し、以下の条件にてＧＣ－ＭＳを用いて分析を行う。
機種：7890B/5977B [Agilent Techno1ogies,1nc.]
カラム：DB-WAX UI [Agilent Techno1ogies,1nc.] φ 0.25 mm×30m、膜厚 0.25μm
注入方法：スプリットレス
温度：試料注入口 220℃、カラム→80℃（1 min保持）→10℃/min昇温→220℃（7 min保持）
ガス流量：ヘリウム（キャリヤーガス） 1 mL/min
イオン源温度：230℃
イオン化法：EI
設定質量数：m/Z 124 In the present invention, the content of guaiacol in coffee beverages can be measured by the following method. 5 g of the sample is diluted with water to a constant volume of 20 ml, 10 ml of hexane and 8 g of sodium chloride are added, and shaken for 10 minutes. Next, centrifugation is performed to collect the hexane layer, which is analyzed using GC-MS under the following conditions.
Model: 7890B/5977B [Agilent Techno1ogies,1nc.]
Column: DB-WAX UI [Agilent Technologies, 1nc.] φ 0.25 mm × 30 m, film thickness 0.25 μm
Injection method: Splitless Temperature: Sample inlet 220°C, Column → 80°C (1 min hold) → 10°C/min temperature rise → 220°C (7 min hold)
Gas flow rate: Helium (carrier gas) 1 mL/min
Ion source temperature: 230°C
Ionization method: EI
Set mass number: m/Z 124
機種：7890B/5977B [Agilent Techno1ogies,1nc.]
カラム：DB-WAX UI [Agilent Techno1ogies,1nc.] φ 0.25 mm×30m、膜厚 0.25μm
注入方法：スプリットレス
温度：試料注入口 220℃、カラム→80℃（1 min保持）→10℃/min昇温→220℃（7 min保持）
ガス流量：ヘリウム（キャリヤーガス） 1 mL/min
イオン源温度：230℃
イオン化法：EI
設定質量数：m/Z 124 In the present invention, the content of guaiacol in coffee beverages can be measured by the following method. 5 g of the sample is diluted with water to a constant volume of 20 ml, 10 ml of hexane and 8 g of sodium chloride are added, and shaken for 10 minutes. Next, centrifugation is performed to collect the hexane layer, which is analyzed using GC-MS under the following conditions.
Model: 7890B/5977B [Agilent Techno1ogies,1nc.]
Column: DB-WAX UI [Agilent Technologies, 1nc.] φ 0.25 mm × 30 m, film thickness 0.25 μm
Injection method: Splitless Temperature: Sample inlet 220°C, Column → 80°C (1 min hold) → 10°C/min temperature rise → 220°C (7 min hold)
Gas flow rate: Helium (carrier gas) 1 mL/min
Ion source temperature: 230°C
Ionization method: EI
Set mass number: m/Z 124
（ピリジン）
本発明のコーヒー飲料は、ピリジンを含有する。ピリジンは、複素環式芳香族化合物の一種であり、化学式Ｃ５Ｈ５Ｎで表される有機化合物である。ピリジンのＣＡＳ登録番号は１１０－８６－１である。ピリジンは、一般的には腐った魚のような異臭を有することが知られている。本発明においては、ピリジンは、コーヒー飲料を連続して飲用したときに感じる渋味の抑制効果を有する。なお、本発明においてピリジンは、口に含んだ直後に感じる渋味に対する抑制効果は有さない。本発明のコーヒー飲料に用いられるピリジンの由来は特に限定されず、合成品であってもよいし、植物などの天然原料に由来するものであってもよい。 (pyridine)
The coffee beverage of the present invention contains pyridine. Pyridine is one of heterocyclic aromatic compounds and an organic compound represented by the chemical formula C5H5N . The CAS registry number for pyridine is 110-86-1. Pyridine is generally known to have an off-odor like rotten fish. In the present invention, pyridine has the effect of suppressing the astringent taste felt when drinking coffee beverages continuously. In the present invention, pyridine does not have the effect of suppressing the astringent taste felt immediately after taking it in the mouth. The origin of pyridine used in the coffee beverage of the present invention is not particularly limited, and it may be synthetic or derived from natural raw materials such as plants.
本発明のコーヒー飲料は、ピリジンを含有する。ピリジンは、複素環式芳香族化合物の一種であり、化学式Ｃ５Ｈ５Ｎで表される有機化合物である。ピリジンのＣＡＳ登録番号は１１０－８６－１である。ピリジンは、一般的には腐った魚のような異臭を有することが知られている。本発明においては、ピリジンは、コーヒー飲料を連続して飲用したときに感じる渋味の抑制効果を有する。なお、本発明においてピリジンは、口に含んだ直後に感じる渋味に対する抑制効果は有さない。本発明のコーヒー飲料に用いられるピリジンの由来は特に限定されず、合成品であってもよいし、植物などの天然原料に由来するものであってもよい。 (pyridine)
The coffee beverage of the present invention contains pyridine. Pyridine is one of heterocyclic aromatic compounds and an organic compound represented by the chemical formula C5H5N . The CAS registry number for pyridine is 110-86-1. Pyridine is generally known to have an off-odor like rotten fish. In the present invention, pyridine has the effect of suppressing the astringent taste felt when drinking coffee beverages continuously. In the present invention, pyridine does not have the effect of suppressing the astringent taste felt immediately after taking it in the mouth. The origin of pyridine used in the coffee beverage of the present invention is not particularly limited, and it may be synthetic or derived from natural raw materials such as plants.
本発明のコーヒー飲料におけるピリジンの含有量は１５０～１００００ｐｐｂである。ピリジンの含有量が上記の範囲より多いと、ピリジン由来の特異的な臭いによってコーヒー飲料が飲用しづらくなる可能性があり、一方で、ピリジンの含有量が上記の範囲より少ないと渋味の抑制効果が十分に得られなくなる可能性がある。本発明のコーヒー飲料におけるピリジンの含有量は、好ましくは３００ｐｐｂ以上、より好ましくは４００ｐｐｂ以上、さらに好ましくは５００ｐｐｂ以上、さらにより好ましくは６００ｐｐｂ以上である。また、本発明のコーヒー飲料におけるピリジンの含有量は、好ましくは６０００ｐｐｂ以下、より好ましくは４０００ｐｐｂ以下、さらに好ましくは２０００ｐｐｂ以下、さらにより好ましくは１５００ｐｐｂ以下である。本発明のコーヒー飲料におけるピリジンの含有量は、典型的には、好ましくは３００～６０００ｐｐｂ、より好ましくは４００～４０００ｐｐｂ、さらに好ましくは５００～２０００ｐｐｂ、さらにより好ましくは６００～１５００ｐｐｂである。本発明において、コーヒー飲料中のピリジンの含有量はヘッドスペース－ＧＣ－ＭＳ法によって測定することができる。
The content of pyridine in the coffee beverage of the present invention is 150-10000 ppb. If the content of pyridine is more than the above range, the specific odor derived from pyridine may make the coffee beverage difficult to drink. There is a possibility that the effect will not be obtained sufficiently. The content of pyridine in the coffee beverage of the present invention is preferably 300 ppb or more, more preferably 400 ppb or more, even more preferably 500 ppb or more, still more preferably 600 ppb or more. In addition, the content of pyridine in the coffee beverage of the present invention is preferably 6000 ppb or less, more preferably 4000 ppb or less, even more preferably 2000 ppb or less, still more preferably 1500 ppb or less. The content of pyridine in the coffee beverage of the present invention is typically preferably 300-6000 ppb, more preferably 400-4000 ppb, still more preferably 500-2000 ppb, still more preferably 600-1500 ppb. In the present invention, the content of pyridine in coffee beverages can be measured by the headspace-GC-MS method.
本発明の飲料において、グアイアコールの含有量に対するピリジンの含有量の重量比（［ピリジンの含有量］／［グアイアコールの含有量］）は、特に限定されないが、例えば２．５以上、好ましくは５以上、より好ましくは１０以上である。また、当該重量比は、例えば２００以下、好ましくは１００以下、より好ましくは５０以下である。なお、前記の重量比は、グアイアコール及びピリジンの含有量をいずれも同一の単位としたときに算出される比である。
In the beverage of the present invention, the weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is not particularly limited, but is, for example, 2.5 or more, preferably 5 or more. , more preferably 10 or more. Also, the weight ratio is, for example, 200 or less, preferably 100 or less, more preferably 50 or less. The above weight ratio is a ratio calculated when the contents of guaiacol and pyridine are both in the same unit.
（コーヒー飲料）
本発明の飲料は、コーヒー飲料である。本明細書において「コーヒー飲料」とは、特に断りがない限り、コーヒー分を原料として製造される飲料を意味する。コーヒー飲料の製品の種類や規格は、特に限定されないが、１９７７年に認定された「コーヒー飲料等の表示に関する公正競争規約」の定義である「コーヒー」、「コーヒー飲料」、及び「コーヒー入り清涼飲料」等が含まれる。また、コーヒー分を原料とした飲料においても、乳固形分が３．０重量％以上のものは「飲用乳の表示に関する公正競争規約」の適用を受け、「乳飲料」として取り扱われるが、これも、本発明のコーヒー飲料に含まれる。また、カフェインを９０％以上除去したコーヒー豆から抽出又は溶出したコーヒー分のみを使用した「コーヒー入り清涼飲料（カフェインレス）」に関しても、本発明のコーヒー飲料に含まれる。本発明では、コーヒーの風味を十分に有するという点において、「コーヒー飲料」が好適である。 (coffee drink)
The beverage of the present invention is a coffee beverage. As used herein, “coffee beverage” means a beverage produced using coffee as a raw material, unless otherwise specified. The types and standards of coffee beverage products are not particularly limited. beverage” etc. In addition, coffee-based beverages with a milk solids content of 3.0% or more by weight are subject to the Fair Competition Code Concerning Labeling of Drinking Milk and are treated as "milk beverages." is also included in the coffee beverage of the present invention. In addition, the coffee beverage of the present invention also includes a “coffee-containing soft drink (caffeine-free)” that uses only coffee extracted or eluted from coffee beans from which 90% or more of the caffeine has been removed. In the present invention, "coffee beverages" are preferable in that they have a sufficient coffee flavor.
本発明の飲料は、コーヒー飲料である。本明細書において「コーヒー飲料」とは、特に断りがない限り、コーヒー分を原料として製造される飲料を意味する。コーヒー飲料の製品の種類や規格は、特に限定されないが、１９７７年に認定された「コーヒー飲料等の表示に関する公正競争規約」の定義である「コーヒー」、「コーヒー飲料」、及び「コーヒー入り清涼飲料」等が含まれる。また、コーヒー分を原料とした飲料においても、乳固形分が３．０重量％以上のものは「飲用乳の表示に関する公正競争規約」の適用を受け、「乳飲料」として取り扱われるが、これも、本発明のコーヒー飲料に含まれる。また、カフェインを９０％以上除去したコーヒー豆から抽出又は溶出したコーヒー分のみを使用した「コーヒー入り清涼飲料（カフェインレス）」に関しても、本発明のコーヒー飲料に含まれる。本発明では、コーヒーの風味を十分に有するという点において、「コーヒー飲料」が好適である。 (coffee drink)
The beverage of the present invention is a coffee beverage. As used herein, “coffee beverage” means a beverage produced using coffee as a raw material, unless otherwise specified. The types and standards of coffee beverage products are not particularly limited. beverage” etc. In addition, coffee-based beverages with a milk solids content of 3.0% or more by weight are subject to the Fair Competition Code Concerning Labeling of Drinking Milk and are treated as "milk beverages." is also included in the coffee beverage of the present invention. In addition, the coffee beverage of the present invention also includes a “coffee-containing soft drink (caffeine-free)” that uses only coffee extracted or eluted from coffee beans from which 90% or more of the caffeine has been removed. In the present invention, "coffee beverages" are preferable in that they have a sufficient coffee flavor.
本発明のコーヒー飲料におけるコーヒー分の含有量、すなわちコーヒー固形分は、特に限定されないが、例えば０．５～２重量％であり、好ましくは０．８～１．５重量％であり、より好ましくは０．９～１．３重量％である。本発明において「コーヒー固形分」とは、コーヒー分を一般的な乾燥法（凍結乾燥、蒸発乾固など）を用いて乾燥させて水分を除いた後の、乾固物の重量のことをいう。すなわち、コーヒー飲料におけるコーヒー固形分は、コーヒー飲料に含まれ得る可溶性固形分のうち、乳分、甘味成分、ｐＨ調整剤、香料等のコーヒー豆に由来しない成分を除いた固形分をいう。本発明では、コーヒー抽出液中のコーヒー固形分の含有量は、コーヒー抽出液のＢｒｉｘ（％）に相当し、当該Ｂｒｉｘは、糖度計（糖用屈折計）を用いて測定することができる。
The coffee content in the coffee beverage of the present invention, that is, the coffee solid content is not particularly limited, but is, for example, 0.5 to 2% by weight, preferably 0.8 to 1.5% by weight, and more preferably. is 0.9 to 1.3% by weight. In the present invention, "coffee solids" refers to the weight of the dried coffee after drying the coffee using a general drying method (freeze drying, evaporation to dryness, etc.) to remove water. . That is, the coffee solids content in the coffee beverage refers to the solid content of the soluble solids that may be contained in the coffee beverage, excluding components not derived from coffee beans such as milk, sweeteners, pH adjusters and flavorings. In the present invention, the content of coffee solids in the coffee extract corresponds to the Brix (%) of the coffee extract, and the Brix can be measured using a saccharimeter (refractometer for sugar).
本発明のコーヒー飲料に用いるコーヒー豆の栽培樹種は、特に限定されず、アラビカ種、ロブスタ種、リベリカ種などが挙げられるが、アラビカ種を用いることが好ましい。また、コーヒー豆の産地及び銘柄も特に限定されず、モカ、ブラジル、コロンビア、グアテマラ、ブルーマウンテン、コナ、マンデリン、キリマンジャロなどが挙げられる。コーヒー豆は１種のみを用いてもよいし、複数種をブレンドして用いてもよい。焙煎の度合い（浅煎り、中煎り、深煎りの順に基本的に３段階で表現される）についても特に限定されず、また、コーヒーの生豆も用いることができる。コーヒー豆の焙煎方法に関して、焙煎温度や焙煎環境に特に制限はなく、通常の方法を採用できる。さらに、その焙煎コーヒー豆からの抽出方法についても何ら制限はなく、例えば焙煎コーヒー豆を粗挽き、中挽き、細挽き等に粉砕した粉砕物から水や温水（０～２００℃）を用いて抽出する方法が挙げられる。抽出方法は、ドリップ式、サイフォン式、ボイリング式、ジェット式、連続式などがある。
The cultivated tree species of the coffee beans used for the coffee beverage of the present invention is not particularly limited, and includes Arabica, Robusta, Liberica, etc., but it is preferable to use Arabica. In addition, there are no particular restrictions on the origin and brand of coffee beans, and examples include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. Only one type of coffee beans may be used, or a plurality of types may be blended and used. The degree of roasting (basically represented by three levels in the order of light roasting, medium roasting, and dark roasting) is not particularly limited, and green coffee beans can also be used. Regarding the method of roasting coffee beans, there are no particular restrictions on the roasting temperature or the roasting environment, and ordinary methods can be used. Furthermore, there are no restrictions on the extraction method from the roasted coffee beans. a method of extracting Extraction methods include drip type, siphon type, boiling type, jet type and continuous type.
本発明のコーヒー飲料には、必要に応じて乳、牛乳及び乳製品等の乳分を添加してもよいが、本発明の効果を顕著に知覚できることから、乳分を含まないブラックコーヒーであることが、好ましい。
The coffee beverage of the present invention may contain milk, such as milk, milk, and dairy products, if necessary. However, since the effect of the present invention can be remarkably perceived, it is black coffee that does not contain milk. is preferred.
（容器詰め飲料）
本発明のコーヒー飲料は、任意の容器に充填された容器詰めコーヒー飲料である。本発明のコーヒー飲料が充填される容器としては、殺菌方法や保存方法に合わせて適宜選択すればよく、アルミ缶、スチール缶、ＰＥＴボトル、ガラス瓶、紙容器など、通常用いられる容器のいずれも用いることができる。また、本発明のコーヒー飲料は、時間をかけて少量ずつ飲むスタイルであるチビダラ飲みに適していることから、再栓可能であり、かつ手軽に持ち運べる軽量容器であるＰＥＴボトルに充填されていることが好ましい。本発明のコーヒー飲料の容量は、特に限定されないが、中容量の飲料として連続して飲用した場合にもすっきり感が得られるという観点から、３００～７００ｍｌが好ましく、より好ましくは４００～６５０ｍｌ、特に好ましくは４５０～６００ｍｌである。 (packaged beverages)
The coffee beverage of the present invention is a packaged coffee beverage filled in any container. The container to be filled with the coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and any of commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, and paper containers can be used. be able to. In addition, since the coffee beverage of the present invention is suitable for drinking small amounts over time, it is packed in a PET bottle, which is a lightweight container that can be re-plugged and easily carried. is preferred. Although the volume of the coffee beverage of the present invention is not particularly limited, it is preferably 300 to 700 ml, more preferably 400 to 650 ml, particularly from the viewpoint that a refreshing feeling can be obtained even when it is continuously drunk as a medium-sized beverage. Preferably it is 450-600 ml.
本発明のコーヒー飲料は、任意の容器に充填された容器詰めコーヒー飲料である。本発明のコーヒー飲料が充填される容器としては、殺菌方法や保存方法に合わせて適宜選択すればよく、アルミ缶、スチール缶、ＰＥＴボトル、ガラス瓶、紙容器など、通常用いられる容器のいずれも用いることができる。また、本発明のコーヒー飲料は、時間をかけて少量ずつ飲むスタイルであるチビダラ飲みに適していることから、再栓可能であり、かつ手軽に持ち運べる軽量容器であるＰＥＴボトルに充填されていることが好ましい。本発明のコーヒー飲料の容量は、特に限定されないが、中容量の飲料として連続して飲用した場合にもすっきり感が得られるという観点から、３００～７００ｍｌが好ましく、より好ましくは４００～６５０ｍｌ、特に好ましくは４５０～６００ｍｌである。 (packaged beverages)
The coffee beverage of the present invention is a packaged coffee beverage filled in any container. The container to be filled with the coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and any of commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, and paper containers can be used. be able to. In addition, since the coffee beverage of the present invention is suitable for drinking small amounts over time, it is packed in a PET bottle, which is a lightweight container that can be re-plugged and easily carried. is preferred. Although the volume of the coffee beverage of the present invention is not particularly limited, it is preferably 300 to 700 ml, more preferably 400 to 650 ml, particularly from the viewpoint that a refreshing feeling can be obtained even when it is continuously drunk as a medium-sized beverage. Preferably it is 450-600 ml.
また、本発明のコーヒー飲料を容器詰めする場合は、ホットパック充填法又は無菌充填法のいずれも用いることができるが、無菌充填法を用いることが好ましい。なお、ホットパック充填法は一般に、６０℃以上に加熱された飲料を容器に充填後、直ちに密封する方法をいう。また、無菌充填装置とは一般に、高温短時間殺菌した内容物を滅菌済み容器に無菌環境下で充填、密封する装置をいう。
When packing the coffee beverage of the present invention into a container, either the hot pack filling method or the aseptic filling method can be used, but it is preferable to use the aseptic filling method. Note that the hot pack filling method generally refers to a method in which a beverage heated to 60° C. or higher is filled into a container and immediately sealed. An aseptic filling device generally refers to a device that fills and seals sterilized containers under an aseptic environment with contents that have been sterilized at high temperature for a short period of time.
本発明のコーヒー飲料の加熱滅菌処理の方法は特に限定されない。例えば、各地の法規（日本にあっては食品衛生法）に従って加熱滅菌処理を行うことができる。具体的には、高温で短時間殺菌した後、無菌条件下で殺菌処理された保存容器に充填する方法（ＵＨＴ殺菌法）と、調合液を缶等の保存容器に充填した後、レトルト処理を行うレトルト殺菌法が挙げられる。ＵＨＴ殺菌法の場合、通常１２０～１５０℃で１～１２０秒間程度、好ましくは１３０～１４５℃で３０～１２０秒間程度の条件であり、レトルト殺菌法の場合、通常１１０～１３０℃で１～３０分程度、好ましくは１２０～１２５℃で３～２０分間程度の条件である。
The method of heat sterilization of the coffee beverage of the present invention is not particularly limited. For example, heat sterilization can be performed in accordance with local regulations (the Food Sanitation Law in Japan). Specifically, after sterilizing at a high temperature for a short time, a method of filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a method of filling a storage container such as a can with the prepared solution, followed by retort processing. and retort sterilization. In the case of UHT sterilization, the conditions are usually 120 to 150° C. for about 1 to 120 seconds, preferably 130 to 145° C. for about 30 to 120 seconds. minutes, preferably 120 to 125° C. for 3 to 20 minutes.
（フルフラール）
本発明のコーヒー飲料において、フルフラールの含有量に特に制限はないが、フルフラールの含有量が５００ｐｐｂ以上である場合、コーヒー飲料を連続して飲用した場合にコーヒーのコクが感じられやすくなる傾向にある。フルフラールは、芳香族アルデヒドの一種であり、化学式Ｃ５Ｈ４Ｏ２で表される有機化合物である。フルフラールは、別名としてフラン－２－カルボキシアルデヒドとも称され、そのＣＡＳ登録番号は９８－０１－１である。本発明のコーヒー飲料に用いられるフルフラールの由来は特に限定されず、合成品であってもよいし、植物などの天然原料に由来するものであってもよい。 (furfural)
In the coffee beverage of the present invention, the content of furfural is not particularly limited, but when the content of furfural is 500 ppb or more, the richness of the coffee tends to be easily felt when the coffee beverage is continuously drunk. . Furfural is a kind of aromatic aldehyde and an organic compound represented by the chemical formula C 5 H 4 O 2 . Furfural, also known as furan-2-carboxaldehyde, has a CAS registry number of 98-01-1. The furfural used in the coffee beverage of the present invention is not particularly limited in origin, and may be synthetic or derived from natural raw materials such as plants.
本発明のコーヒー飲料において、フルフラールの含有量に特に制限はないが、フルフラールの含有量が５００ｐｐｂ以上である場合、コーヒー飲料を連続して飲用した場合にコーヒーのコクが感じられやすくなる傾向にある。フルフラールは、芳香族アルデヒドの一種であり、化学式Ｃ５Ｈ４Ｏ２で表される有機化合物である。フルフラールは、別名としてフラン－２－カルボキシアルデヒドとも称され、そのＣＡＳ登録番号は９８－０１－１である。本発明のコーヒー飲料に用いられるフルフラールの由来は特に限定されず、合成品であってもよいし、植物などの天然原料に由来するものであってもよい。 (furfural)
In the coffee beverage of the present invention, the content of furfural is not particularly limited, but when the content of furfural is 500 ppb or more, the richness of the coffee tends to be easily felt when the coffee beverage is continuously drunk. . Furfural is a kind of aromatic aldehyde and an organic compound represented by the chemical formula C 5 H 4 O 2 . Furfural, also known as furan-2-carboxaldehyde, has a CAS registry number of 98-01-1. The furfural used in the coffee beverage of the present invention is not particularly limited in origin, and may be synthetic or derived from natural raw materials such as plants.
本発明のコーヒー飲料におけるフルフラールの含有量は、好ましくは１０００ｐｐｂ以上であり、より好ましくは１０００～１００００ｐｐｂ、さらに好ましくは１５００～５０００ｐｐｂである。フルフラールの含有量が１００００ｐｐｂを超えると、コーヒーのコクが強くなりすぎて、コーヒーの飲みやすさに影響する可能性がある。本発明において、コーヒー飲料中のフルフラールの含有量はＧＣ－ＭＳ法によって測定することができる。
The content of furfural in the coffee beverage of the present invention is preferably 1,000 ppb or more, more preferably 1,000 to 10,000 ppb, and still more preferably 1,500 to 5,000 ppb. If the furfural content exceeds 10000 ppb, the richness of the coffee becomes too strong, which may affect the ease of drinking the coffee. In the present invention, the content of furfural in coffee beverages can be measured by the GC-MS method.
（その他の成分）
本発明のコーヒー飲料では、上記成分の他、本発明の効果を損なわない限りで、甘味料（ショ糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖、キシロース、異性化乳糖、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー、パラチノース、マルチトール、ソルビトール、エリスリトール、キシリトール、ラクチトール、パラチニット、還元デンプン糖化物、ステビア、グリチルリチン、タウマチン、モネリン、アスパルテーム、アリテーム、サッカリン、アセスルファムＫ、スクラロース、ズルチンなど）、酸化防止剤（ビタミンＣ、エリソルビン酸ナトリウムなど）、乳化剤（ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステルなど）、カゼインＮａ、香料（コーヒーフレーバー、ミルクフレーバーなど）等を適宜配合することができる。本発明のコーヒー飲料は甘味料により本発明の効果が損なわれる可能性があるため、甘味料を含有しないコーヒー飲料が好ましい。 (other ingredients)
In the coffee beverage of the present invention, in addition to the above ingredients, sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructo-oligosaccharide, malto-oligo sugar, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharification product, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin, etc.), antioxidants (vitamin C, sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc.), casein Na, flavors (coffee flavor, milk flavor, etc.), etc. can be appropriately blended. Since the effect of the present invention may be impaired by sweeteners in the coffee beverage of the present invention, coffee beverages containing no sweetener are preferred.
本発明のコーヒー飲料では、上記成分の他、本発明の効果を損なわない限りで、甘味料（ショ糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖、キシロース、異性化乳糖、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー、パラチノース、マルチトール、ソルビトール、エリスリトール、キシリトール、ラクチトール、パラチニット、還元デンプン糖化物、ステビア、グリチルリチン、タウマチン、モネリン、アスパルテーム、アリテーム、サッカリン、アセスルファムＫ、スクラロース、ズルチンなど）、酸化防止剤（ビタミンＣ、エリソルビン酸ナトリウムなど）、乳化剤（ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステルなど）、カゼインＮａ、香料（コーヒーフレーバー、ミルクフレーバーなど）等を適宜配合することができる。本発明のコーヒー飲料は甘味料により本発明の効果が損なわれる可能性があるため、甘味料を含有しないコーヒー飲料が好ましい。 (other ingredients)
In the coffee beverage of the present invention, in addition to the above ingredients, sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructo-oligosaccharide, malto-oligo sugar, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharification product, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin, etc.), antioxidants (vitamin C, sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc.), casein Na, flavors (coffee flavor, milk flavor, etc.), etc. can be appropriately blended. Since the effect of the present invention may be impaired by sweeteners in the coffee beverage of the present invention, coffee beverages containing no sweetener are preferred.
（ｐＨ）
本発明のコーヒー飲料は、所定の範囲内のｐＨを有することが好ましい。特に限定されないが、本発明のコーヒー飲料のｐＨは、４．０～７．０の範囲が好ましく、４．５～６．５の範囲がより好ましく、５．５～６．５の範囲がさらに好ましい。ｐＨの調整には一般的なｐＨ調整剤を使用することができ、そのようなｐＨ調整剤としては、水酸化ナトリウム、水酸化カリウムなどの塩基や、炭酸水素ナトリウム、炭酸ナトリウム、炭酸水素カリウム、炭酸カリウム、リン酸水素二ナトリウム、クエン酸ナトリウム、クエン酸カリウム、酢酸ナトリウム、酢酸カリウム、Ｌ－アスコルビン酸ナトリウムなどの有機酸のナトリウム塩又はカリウム塩、及び、その他食品衛生法上使用可能なｐＨ調整剤が挙げられる。また、ｐＨの異なるコーヒー抽出液を混合することにより所定のｐＨに調整することも可能である。 (pH)
The coffee beverage of the present invention preferably has a pH within a predetermined range. Although not particularly limited, the pH of the coffee beverage of the present invention is preferably in the range of 4.0 to 7.0, more preferably in the range of 4.5 to 6.5, and further in the range of 5.5 to 6.5. preferable. Common pH adjusters can be used to adjust the pH, and examples of such pH adjusters include bases such as sodium hydroxide and potassium hydroxide, sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, Sodium or potassium salts of organic acids such as potassium carbonate, disodium hydrogen phosphate, sodium citrate, potassium citrate, sodium acetate, potassium acetate, sodium L-ascorbate, and other pH acceptable under the Food Sanitation Law regulators. It is also possible to adjust the pH to a predetermined value by mixing coffee extracts with different pHs.
本発明のコーヒー飲料は、所定の範囲内のｐＨを有することが好ましい。特に限定されないが、本発明のコーヒー飲料のｐＨは、４．０～７．０の範囲が好ましく、４．５～６．５の範囲がより好ましく、５．５～６．５の範囲がさらに好ましい。ｐＨの調整には一般的なｐＨ調整剤を使用することができ、そのようなｐＨ調整剤としては、水酸化ナトリウム、水酸化カリウムなどの塩基や、炭酸水素ナトリウム、炭酸ナトリウム、炭酸水素カリウム、炭酸カリウム、リン酸水素二ナトリウム、クエン酸ナトリウム、クエン酸カリウム、酢酸ナトリウム、酢酸カリウム、Ｌ－アスコルビン酸ナトリウムなどの有機酸のナトリウム塩又はカリウム塩、及び、その他食品衛生法上使用可能なｐＨ調整剤が挙げられる。また、ｐＨの異なるコーヒー抽出液を混合することにより所定のｐＨに調整することも可能である。 (pH)
The coffee beverage of the present invention preferably has a pH within a predetermined range. Although not particularly limited, the pH of the coffee beverage of the present invention is preferably in the range of 4.0 to 7.0, more preferably in the range of 4.5 to 6.5, and further in the range of 5.5 to 6.5. preferable. Common pH adjusters can be used to adjust the pH, and examples of such pH adjusters include bases such as sodium hydroxide and potassium hydroxide, sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, Sodium or potassium salts of organic acids such as potassium carbonate, disodium hydrogen phosphate, sodium citrate, potassium citrate, sodium acetate, potassium acetate, sodium L-ascorbate, and other pH acceptable under the Food Sanitation Law regulators. It is also possible to adjust the pH to a predetermined value by mixing coffee extracts with different pHs.
（製造方法）
ある態様では、本発明は容器詰めコーヒー飲料の製造方法である。より具体的には、本発明の一態様は容器詰めコーヒー飲料の製造方法であって、
飲料中のグアイアコールの含有量を１０～１００ｐｐｂに調整する工程、
飲料中のピリジンの含有量を１５０～１００００ｐｐｂに調整する工程、及び
飲料を容器詰めする工程
を含む、上記製造方法である。 (Production method)
In one aspect, the invention is a method of making a packaged coffee beverage. More specifically, one aspect of the present invention is a method for producing a packaged coffee beverage, comprising:
a step of adjusting the content of guaiacol in the beverage to 10 to 100 ppb;
The above production method, comprising the steps of adjusting the content of pyridine in the beverage to 150 to 10,000 ppb, and packaging the beverage.
ある態様では、本発明は容器詰めコーヒー飲料の製造方法である。より具体的には、本発明の一態様は容器詰めコーヒー飲料の製造方法であって、
飲料中のグアイアコールの含有量を１０～１００ｐｐｂに調整する工程、
飲料中のピリジンの含有量を１５０～１００００ｐｐｂに調整する工程、及び
飲料を容器詰めする工程
を含む、上記製造方法である。 (Production method)
In one aspect, the invention is a method of making a packaged coffee beverage. More specifically, one aspect of the present invention is a method for producing a packaged coffee beverage, comprising:
a step of adjusting the content of guaiacol in the beverage to 10 to 100 ppb;
The above production method, comprising the steps of adjusting the content of pyridine in the beverage to 150 to 10,000 ppb, and packaging the beverage.
本発明の容器詰めコーヒー飲料は、グアイアコール及びピリジン以外の上述した各種成分を適宜配合したり、飲料中のその含有量を調整したりすることによって製造されてもよい。すなわち、本発明の製造方法は、上述した成分を配合する工程や、飲料中の当該成分の含有量を調整する工程を含むことができる。また、本発明の製造方法は、飲料のｐＨを調整する工程や、Ｂｒｉｘ値を調整する工程等も含むことができる。本発明の製造方法では、上記の各工程をどの順序で行ってもよく、最終的に得られたコーヒー飲料における含有量などが所要の範囲にあればよい。なお、本発明のコーヒー飲料の製造における飲料中の成分の種類やその含有量等の各種要素については、本発明のコーヒー飲料に関して上記した通りであるか、それらから自明である。
The container-packed coffee beverage of the present invention may be produced by appropriately blending the various components described above other than guaiacol and pyridine, or by adjusting their content in the beverage. That is, the production method of the present invention can include a step of blending the above-described ingredients and a step of adjusting the content of the ingredients in the beverage. The production method of the present invention can also include a step of adjusting the pH of the beverage, a step of adjusting the Brix value, and the like. In the production method of the present invention, the above steps may be performed in any order as long as the content in the finally obtained coffee beverage falls within the required range. Various factors such as the types and contents of the components in the beverage in the production of the coffee beverage of the present invention are as described above for the coffee beverage of the present invention, or are self-evident from them.
また、本発明のコーヒー飲料の製造方法においては、必要に応じて飲料を加熱殺菌する工程が含まれてもよい。加熱殺菌を行う条件は上記に説明した通りであるが、特に限定されるわけではない。
In addition, the method for producing a coffee beverage of the present invention may include a step of heat sterilizing the beverage as necessary. The conditions for heat sterilization are as described above, but are not particularly limited.
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。
The details of the present invention will be specifically described below with reference to experimental examples, but the present invention is not limited thereto. Also, in this specification, unless otherwise stated, numerical ranges are described as including their endpoints.
中煎りに焙煎したアラビカ種（産地：グアテマラ）のコーヒー豆（Ｌ値：２４）を粉砕し、粉砕コーヒー豆の４倍の重量の湯を抽出湯として用い、抽出器で５０℃にて抽出処理を行った。コーヒー豆量の約２倍の質量になったところで抽出を終了し、抽出液を２０倍希釈して、ベース飲料を作製した。得られたベース飲料のグアイアコール含有量を測定したところ、１０ｐｐｂであった。また、ベース飲料中のピリジン含有量は１００ｐｐｂであり、フルフラール含有量は２００ｐｐｂであった。このベース飲料に、グアイアコール、ピリジン及びフルフラールを添加して、飲料中のグアイアコール、ピリジン及びフルフラールの最終含有量が下表に示した量となるように各種飲料を調製した。また、得られた飲料は全て５００ｍｌのＰＥＴボトル容器に充填して、容器詰めコーヒー飲料とした。
Arabica coffee beans (locality: Guatemala) roasted to medium roast (L value: 24) are ground, and extracted at 50 ° C. using hot water four times the weight of ground coffee beans as extraction hot water. processed. The extraction was terminated when the mass reached about twice the amount of coffee beans, and the extract was diluted 20-fold to prepare a base beverage. The guaiacol content of the resulting base beverage was measured to be 10 ppb. Also, the pyridine content in the base beverage was 100 ppb and the furfural content was 200 ppb. Guaiacol, pyridine and furfural were added to this base beverage to prepare various beverages so that the final contents of guaiacol, pyridine and furfural in the beverage were as shown in the table below. In addition, all of the obtained beverages were filled into 500 ml PET bottle containers to prepare packaged coffee beverages.
次に、各種飲料の官能評価を実施した。官能評価としては、専門パネラー３名にて、各種飲料を３５０ｍｌ飲用した後の苦味、渋味、及びコクに関する評価を行った。なお、官能評価は複数日にかけて行った。
Next, we conducted sensory evaluations of various beverages. As the sensory evaluation, 3 expert panelists evaluated the bitterness, astringency, and body after drinking 350 ml of various beverages. In addition, the sensory evaluation was performed over several days.
飲用直後の苦味の評価は、各専門パネラーがそれぞれ３点評価（〇：苦味を感じない、△苦味を少し感じる、×：苦味を強く感じる）を行い、全員の結果が一致する場合はその評価を、一致しない場合は協議にて評価を決定した。
Evaluation of bitterness immediately after drinking is performed by each expert panelist with a 3-point evaluation (○: no bitterness, △ slightly bitterness, ×: strong bitterness). If they do not match, the evaluation was decided through discussion.
また、渋味の評価は、各専門パネラーが以下の基準に従ってそれぞれ５点評価を行い、その平均点を評価点とした。
１点：渋味を強く感じる（サンプル１と同程度又はそれよりも強い渋味）
２点：渋味を感じる
３点：渋味を少しだけ感じる（サンプル２と同程度の渋味）
４点：渋味をほとんど感じない
５点：渋味を全く感じない（サンプル３と同程度の渋味） The astringent taste was evaluated by each expert panelist on a 5-point scale according to the following criteria, and the average score was used as the evaluation score.
1 point: strong astringency (astringency comparable to or stronger than sample 1)
2 points: astringent taste 3 points: slightly astringent taste (same level of astringency as sample 2)
4 points: Almost no astringency felt 5 points: No astringency felt at all (same astringency as sample 3)
１点：渋味を強く感じる（サンプル１と同程度又はそれよりも強い渋味）
２点：渋味を感じる
３点：渋味を少しだけ感じる（サンプル２と同程度の渋味）
４点：渋味をほとんど感じない
５点：渋味を全く感じない（サンプル３と同程度の渋味） The astringent taste was evaluated by each expert panelist on a 5-point scale according to the following criteria, and the average score was used as the evaluation score.
1 point: strong astringency (astringency comparable to or stronger than sample 1)
2 points: astringent taste 3 points: slightly astringent taste (same level of astringency as sample 2)
4 points: Almost no astringency felt 5 points: No astringency felt at all (same astringency as sample 3)
また、コクの評価は各専門パネラーがそれぞれ３点評価（〇：コクを感じる、△コクをあまり感じない、×：コクを感じない）を行い、全員の結果が一致する場合はその評価を、一致しない場合は協議にて評価を決定した。
In addition, each expert panelist evaluates the richness of each product on a 3-point scale (○: feels rich, △ does not feel much richness, ×: does not feel richness). If they did not agree, the evaluation was decided through discussion.
評価結果は上記の通りとなった。グアイアコール含有量が２０ｐｐｂ、５０ｐｐｂ、８０ｐｐｂでピリジン含有量が１００ｐｐｂの飲料においては、苦味は感じないが渋味が生じるという課題があることがわかった。そして、これらの飲料にピリジンを添加してピリジン含有量が２００～１００００ｐｐｂとなるようにすると、渋味が抑制される傾向があることがわかった。さらに、フルフラール含有量が５００～４０００ｐｐｂとなるようにフルフラールを添加すると、コクが感じられることがわかった。
The evaluation results are as above. Beverages containing 20 ppb, 50 ppb, and 80 ppb of guaiacol and containing 100 ppb of pyridine did not have a bitter taste, but had an astringent taste. It was also found that adding pyridine to these beverages so that the pyridine content is 200 to 10,000 ppb tends to suppress the astringency. Furthermore, it was found that when furfural was added so that the furfural content was 500 to 4000 ppb, richness was felt.
Claims (3)
- グアイアコールの含有量が１０～１００ｐｐｂであり、ピリジンの含有量が１５０～１００００ｐｐｂである、容器詰めコーヒー飲料。 A packaged coffee beverage having a guaiacol content of 10 to 100 ppb and a pyridine content of 150 to 10000 ppb.
- グアイアコールの含有量が１０～８０ｐｐｂである、請求項１に記載の飲料。 The beverage according to claim 1, wherein the content of guaiacol is 10-80 ppb.
- フルフラールの含有量が１０００ｐｐｂ以上である、請求項１又は２に記載の飲料。 The beverage according to claim 1 or 2, wherein the content of furfural is 1000 ppb or more.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022027759A JP7194298B1 (en) | 2022-02-25 | 2022-02-25 | Packaged coffee beverage containing pyridine |
| JP2022-027759 | 2022-02-25 |
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| WO2023162633A1 true WO2023162633A1 (en) | 2023-08-31 |
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| PCT/JP2023/003532 WO2023162633A1 (en) | 2022-02-25 | 2023-02-03 | Packaged coffee beverage containing pyridine |
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| WO (1) | WO2023162633A1 (en) |
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| JP7194298B1 (en) * | 2022-02-25 | 2022-12-21 | サントリーホールディングス株式会社 | Packaged coffee beverage containing pyridine |
| JP7155448B1 (en) * | 2022-03-02 | 2022-10-18 | サントリーホールディングス株式会社 | packaged coffee drinks |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005040068A (en) * | 2003-07-23 | 2005-02-17 | Ito En Ltd | Method for producing coffee drink |
| JP2006020526A (en) * | 2004-07-06 | 2006-01-26 | Kiyomitsu Kawasaki | Coffee flavor composition, and food and drink containing the same |
| JP2016540512A (en) * | 2013-12-20 | 2016-12-28 | ネステク ソシエテ アノニム | Liquid coffee drink with improved aroma |
| JP2018502560A (en) * | 2014-12-19 | 2018-02-01 | ネステク ソシエテ アノニム | Coffee aroma composition |
| JP7194298B1 (en) * | 2022-02-25 | 2022-12-21 | サントリーホールディングス株式会社 | Packaged coffee beverage containing pyridine |
-
2022
- 2022-02-25 JP JP2022027759A patent/JP7194298B1/en active Active
- 2022-12-09 JP JP2022196792A patent/JP2023124797A/en active Pending
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005040068A (en) * | 2003-07-23 | 2005-02-17 | Ito En Ltd | Method for producing coffee drink |
| JP2006020526A (en) * | 2004-07-06 | 2006-01-26 | Kiyomitsu Kawasaki | Coffee flavor composition, and food and drink containing the same |
| JP2016540512A (en) * | 2013-12-20 | 2016-12-28 | ネステク ソシエテ アノニム | Liquid coffee drink with improved aroma |
| JP2018502560A (en) * | 2014-12-19 | 2018-02-01 | ネステク ソシエテ アノニム | Coffee aroma composition |
| JP7194298B1 (en) * | 2022-02-25 | 2022-12-21 | サントリーホールディングス株式会社 | Packaged coffee beverage containing pyridine |
Non-Patent Citations (1)
| Title |
|---|
| KUMAZAWA, KENJI: "Characteristic component of dark roasted coffee aroma", AROMA RESEARCH, FUREGURANSU JANARU SHA, JP, vol. 11, no. 1, 1 January 2010 (2010-01-01), JP , pages 58 - 64, XP009548775, ISSN: 1345-4722 * |
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| Publication number | Publication date |
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| JP2023124797A (en) | 2023-09-06 |
| JP7194298B1 (en) | 2022-12-21 |
| JP2023124153A (en) | 2023-09-06 |
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