WO2023166908A1 - Container-packed coffee beverage - Google Patents
Container-packed coffee beverage Download PDFInfo
- Publication number
- WO2023166908A1 WO2023166908A1 PCT/JP2023/003539 JP2023003539W WO2023166908A1 WO 2023166908 A1 WO2023166908 A1 WO 2023166908A1 JP 2023003539 W JP2023003539 W JP 2023003539W WO 2023166908 A1 WO2023166908 A1 WO 2023166908A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- coffee
- content
- beverage
- guaiacol
- pyridine
- Prior art date
Links
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, sugar; Coating, e.g. for preserving
-
- 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 that has an L value of 40 or more, which is lightness, and that gives a taste of coffee.
- Coffee beverages are widely loved as a luxury item, and demand for them is increasing, and needs are diversifying. Especially in recent years, the demand for coffee beverages in PET bottles has increased because of their light weight and excellent portability. Unlike conventional canned coffee, the contents of coffee beverages in transparent containers such as PET bottles can be seen directly, so the liquid color of coffee beverages can affect drinkability. For example, in beverages called so-called flavored water, beverages with a liquid color that is almost transparent have a refreshing feeling and are gaining popularity. Similarly, when comparing light and dark liquid colors (i.e., liquid colors with high lightness and liquid colors with low lightness) in coffee beverages, light-colored coffee beverages are more refreshing than dark liquid colors. It can be said that there is a tendency for high drinkability.
- light and dark liquid colors i.e., liquid colors with high lightness and liquid colors with low lightness
- Patent Document 1 As a technique for adjusting the liquid color of coffee beverages, a method for improving the transparency of the coffee extract is known (Patent Document 1).
- the method is characterized by the addition of a water-soluble calcium salt to the coffee extract, thereby aggregating and removing the high-molecular substances that cause turbidity generated during the production process of the coffee extract. It becomes possible. However, it is not particularly mentioned that the method improves the taste of coffee beverages.
- an object of the present invention is to provide a coffee beverage that has a bright liquid color (specifically, a liquid color with an L value of 40 or more, which is lightness) and that gives a taste of coffee.
- a coffee beverage having a liquid color with an L value of 40 or more contains predetermined amounts of guaiacol and pyridine, and furthermore, guaiacol and pyridine By adjusting the content of to a predetermined weight ratio, it is possible to obtain a coffee beverage that has a bright liquid color and a taste of coffee. Based on such findings, the present inventors have completed the present invention.
- the present invention relates to, but is not limited to, the following.
- a packaged coffee beverage having an L value of 40 or more The content of guaiacol is 30 to 600 ppb, The content of pyridine is 150 to 10000 ppb, The weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3 to 40. Coffee drink above.
- the above manufacturing method comprising:
- the present invention it is possible to provide a coffee beverage that has a liquid color with a lightness L value of 40 or more and that gives a taste of coffee. Since the beverage of the present invention is a coffee beverage that has a bright liquid color and feels delicious, it is possible to provide a packaged coffee beverage with high drinkability by using the technology of the present invention. becomes.
- ppb and wt% mean ppb and wt% of weight/volume (w/v), respectively, unless otherwise specified.
- One aspect of the present invention is a packaged coffee beverage having an L value of 40 or more,
- the content of guaiacol is 30 to 600 ppb,
- the content of pyridine is 150 to 10000 ppb,
- the weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3 to 40.
- the above coffee beverage By adopting such a configuration, even though the coffee beverage has a bright liquid color (specifically, a liquid color with a lightness L value of 40 or more), it is possible to feel the taste of coffee.
- the "umami" of coffee as used herein means the depth of coffee flavor, and can be evaluated by the length of time that the coffee flavor lasts after the coffee beverage is put in the mouth.
- the coffee beverage of the present invention is characterized by its liquid color.
- the liquid color of the coffee beverage means the liquid color of the coffee beverage itself.
- the lightness (L value) of the liquid color of the coffee beverage is 40 or more as a bright liquid color, it is easy to visually feel a refreshing feeling, and the drinkability tends to be improved. I understand.
- coffee beverages with an L value of 40 or more tended to have less brown component in the coffee beverage, lack coffee flavor, and lose the coffee's delicious taste.
- the L value (brightness) in the present invention is a numerical value representing the degree of brightness of a color, and is a value expressed in the range of 0 to 100 (0: black, 100: white).
- the L value of coffee beverages can be measured using a color difference meter.
- As the color difference meter for example, a spectral colorimeter SE7700 (Nippon Denshoku Industries) can be used.
- the L value can be measured using the transmitted light of the coffee beverage.
- the liquid color has an L value of 40 or more, preferably 45 or more, and more preferably 50 or more.
- the L value of the liquid color of the coffee beverage of the present invention is, for example, 99 or less, preferably 95 or less, more preferably 90 or less.
- 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, but in the present invention it also contributes to the umami of 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 30-600 ppb. When the guaiacol content deviates from the above range, the umami of coffee tends to be weakened.
- the content of guaiacol in the coffee beverage of the present invention is preferably 60 ppb or more, more preferably 80 ppb or more, still more preferably 100 ppb or more.
- the content of guaiacol in the coffee beverage of the present invention is preferably 300 ppb or less, more preferably 200 ppb or less, still more preferably 150 ppb or less.
- the bitterness of the coffee beverage of the present invention can be adjusted using bitterness components known to those skilled in the art other than guaiacol.
- 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.
- 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 pyridine content deviates from the above range, the coffee tends to have a weak umami taste.
- 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 coffee beverages can be measured by the headspace-GC-MS method.
- the weight ratio of pyridine content to guaiacol content is 3-40.
- the weight ratio ([content of pyridine]/[content of guaiacol]) in the coffee beverage of the present invention is preferably 5 or more, more preferably 8 or more.
- the weight ratio ([content of pyridine]/[content of guaiacol]) in the beverage of the present invention is preferably 30 or less, more preferably 25 or less, and still more preferably 20 or less.
- the beverage of the present invention is a coffee beverage.
- coffee beverages refer to beverages produced using coffee as a raw material, unless otherwise specified.
- the types and standards of coffee beverage products are not particularly limited. beverage” etc.
- 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. It should be noted that the coffee beverage of the present invention preferably does not contain milk components.
- 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 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 roasted bean
- 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 of coffee beans (basically expressed in three stages in the order of light roasting, medium roasting, and dark roasting) is not particularly limited, but since it is a liquid-colored coffee beverage with an L value of 40 or more, , lightly roasted or medium roasted coffee beans are preferably used.
- 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. 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.
- the coffee beverage of the present invention is a packaged coffee beverage filled in a container.
- the type of container is not particularly limited, and any of commonly used containers such as plastic containers (PET bottles, etc.), glass bottles, aluminum cans, steel cans, and paper containers can be used.
- the container to be used is preferably a transparent container from the viewpoint that the liquid color of the coffee beverage can be visually recognized.
- transparent container as used herein means a container in which the beverage filled in the container can be visually recognized from the outside.
- a plastic container, a glass bottle, or the like can be used, and it is preferable to use a lightweight plastic container (eg, a PET bottle, etc.).
- the transmittance is not particularly limited, and a so-called translucent container may be used.
- a container having a transmittance of 40% or more, preferably 50% or more, at visible light of 700 nm can be used.
- the color of the transparent container is also not particularly limited, and may be colorless or colored, but is preferably colorless in terms of ease of visual recognition of the contents.
- the transparent container may be partially or entirely covered with a film or the like.
- labels for content display containers where the printed part is opaque or semi-transparent and other parts are transparent, containers where transparent parts and opaque parts with design properties are combined in different ways in multiple places,
- the transparent region is not limited as long as there is a transparent portion through which the contents can be visually recognized, such as an opaque container having only a transparent portion with a window size.
- the volume of the coffee beverage of the present invention is not particularly limited, it is preferably 300-700 ml, more preferably 400-650 ml, and particularly preferably 450-600 ml, since it is often drunk directly from the container.
- 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.
- 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 for producing a packaged coffee beverage. More specifically, one aspect of the present invention is a method for producing a packaged coffee beverage having an L value of 40 or more, adjusting the content of guaiacol to 30 to 600 ppb; adjusting the content of pyridine to 150 to 10000 ppb; A step of adjusting the weight ratio of the content of pyridine to the content of guaiacol ([pyridine content]/[guaiacol content]) to 3 to 40, and packing the beverage into a container; and the above manufacturing method.
- 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.
- Guaiacol and pyridine were added to this base beverage 1 to prepare various beverages so that the final contents of guaiacol and pyridine in the beverages were as shown in the table below. Further, all of the obtained beverages were filled into 500 ml PET bottle transparent containers to prepare packaged coffee beverages.
- a base beverage 2 was prepared in the same manner as in Experimental Example 1 using medium-roasted Arabica (production area: Guatemala) coffee beans (L value: 20). The lightness (L value) of base beverage 2 was 45. Further, when the contents of guaiacol and pyridine in base drink 2 were measured, the content of guaiacol was 170 ppb and the content of pyridine was 400 ppb. Guaiacol and pyridine were added to this base beverage 2 to prepare various beverages so that the final contents of guaiacol and pyridine in the beverages were as shown in the table below. Further, all of the obtained beverages were filled into 500 ml PET bottle transparent containers to prepare packaged coffee beverages.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
A purpose of the present invention is to provide a coffee beverage having a bright liquid color (i.e., a liquid color having an L value, which is brightness, of 40 or greater) and a palpable coffee flavor. A container-packed coffee beverage having an L value of 40 or greater, wherein the guaiacol content is adjusted to 30-600 ppb, the pyridine content is adjusted to 150-10,000 ppb, and the weight ratio of the pyridine content to the guaiacol content ([pyridine content]/[guaiacol content]) is adjusted to 3-40.
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、明度であるＬ値が４０以上であって、コーヒーの旨味が感じられ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 that has an L value of 40 or more, which is lightness, and that gives a taste of coffee.
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、軽量で運搬性に優れていることからペットボトル入りのコーヒー飲料の需要が伸びている。ペットボトル等の透明容器入りのコーヒー飲料は、従来の缶コーヒーとは異なって直接的に内容物が視認されるため、コーヒー飲料の液色がドリンカビリティに影響を及ぼし得る。例えば、いわゆるフレーバードウォーターと称される飲料においては、透明に近い液色の飲料ほど清涼感があって人気を博している。同様に、コーヒー飲料においても、明るい液色と暗い液色（すなわち、明度の高い液色と明度の低い液色）を比較すると、明るい液色のコーヒー飲料の方が暗い液色よりも清涼感があり、ドリンカビリティが高い傾向にあるといえる。
Coffee beverages are widely loved as a luxury item, and demand for them is increasing, and needs are diversifying. Especially in recent years, the demand for coffee beverages in PET bottles has increased because of their light weight and excellent portability. Unlike conventional canned coffee, the contents of coffee beverages in transparent containers such as PET bottles can be seen directly, so the liquid color of coffee beverages can affect drinkability. For example, in beverages called so-called flavored water, beverages with a liquid color that is almost transparent have a refreshing feeling and are gaining popularity. Similarly, when comparing light and dark liquid colors (i.e., liquid colors with high lightness and liquid colors with low lightness) in coffee beverages, light-colored coffee beverages are more refreshing than dark liquid colors. It can be said that there is a tendency for high drinkability.
しかしながら、明るい液色のコーヒー飲料は、コーヒーの香りや苦味に寄与する褐色色素成分の量が少ない分、コーヒーとしての味わいが全体的に弱くなり、美味しいと感じられるコーヒー飲料を製造することは容易ではない。そのため、従来の透明容器入りのコーヒー飲料において、明るい液色のコーヒー飲料は市場ではほとんど見られなかったのが現実である。コーヒーの味わいの中で、苦味、酸味及び甘味に関しては、それらの味に寄与する香気成分が知られていることから、そのような香気成分を添加することで味付けを行うことは可能である。しかし、コーヒーの旨味に寄与する成分はほとんど解明されておらず、美味しいと感じられるコーヒー飲料の製造は実際には困難である。
However, bright liquid-colored coffee beverages have a small amount of brown pigment components that contribute to the aroma and bitterness of coffee, so the overall taste of coffee is weak, and it is easy to produce coffee beverages that feel delicious. isn't it. Therefore, among conventional coffee beverages packaged in transparent containers, the reality is that bright liquid-colored coffee beverages have hardly been seen in the market. Among the flavors of coffee, bitterness, sourness, and sweetness are known to have aroma components that contribute to those tastes, so it is possible to flavor coffee by adding such aroma components. However, the components that contribute to the deliciousness of coffee have not been elucidated, and it is actually difficult to produce delicious coffee beverages.
コーヒー飲料の液色を調整する技術として、コーヒー抽出液の透明度を向上させる方法が知られている（特許文献１）。当該方法は、水溶性のカルシウム塩をコーヒー抽出液に添加することを特徴としており、それによって、コーヒー抽出液の製造過程で発生する濁りの原因となる高分子物質を凝集させて除去することが可能となる。しかし、当該方法においてコーヒー飲料の味わいが向上するということは特に言及されていない。
As a technique for adjusting the liquid color of coffee beverages, a method for improving the transparency of the coffee extract is known (Patent Document 1). The method is characterized by the addition of a water-soluble calcium salt to the coffee extract, thereby aggregating and removing the high-molecular substances that cause turbidity generated during the production process of the coffee extract. It becomes possible. However, it is not particularly mentioned that the method improves the taste of coffee beverages.
上記の通り、明るい液色（明度の高い液色）のコーヒー飲料について、従来技術では美味しいと感じられるコーヒー飲料の製造は容易ではなかった。そこで、本発明は、明るい液色（具体的には、明度であるＬ値が４０以上の液色）を有し、かつコーヒーの旨味が感じられるコーヒー飲料を提供することを目的とする。
As described above, it was not easy to produce coffee beverages with bright liquid colors (liquid colors with high luminosity) that taste delicious with conventional technology. Accordingly, an object of the present invention is to provide a coffee beverage that has a bright liquid color (specifically, a liquid color with an L value of 40 or more, which is lightness) and that gives a taste of coffee.
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、Ｌ値が４０以上の液色を有する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、さらに、グアイアコールとピリジンの含有量を所定の重量比に調整することで、明るい液色を有しつつ、コーヒーの旨味が感じられるコーヒー飲料が得られることを見出した。かかる知見に基づき、本発明者らは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 a coffee beverage having a liquid color with an L value of 40 or more contains predetermined amounts of guaiacol and pyridine, and furthermore, guaiacol and pyridine By adjusting the content of to a predetermined weight ratio, it is possible to obtain a coffee beverage that has a bright liquid color and a taste of coffee. Based on such findings, the present inventors 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）Ｌ値が４０以上の容器詰めコーヒー飲料であって、
グアイアコールの含有量が３０～６００ｐｐｂであり、
ピリジンの含有量が１５０～１００００ｐｐｂであり、
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］）が３～４０である、
上記コーヒー飲料。
（２）容器が透明容器である、（１）に記載の飲料。
（３）Ｌ値が４０以上の容器詰めコーヒー飲料の製造方法であって、
グアイアコールの含有量を３０～６００ｐｐｂに調整する工程、
ピリジンの含有量を１５０～１００００ｐｐｂに調整する工程、
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］）を３～４０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。 That is, the present invention relates to, but is not limited to, the following.
(1) A packaged coffee beverage having an L value of 40 or more,
The content of guaiacol is 30 to 600 ppb,
The content of pyridine is 150 to 10000 ppb,
The weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3 to 40.
Coffee drink above.
(2) The beverage according to (1), wherein the container is a transparent container.
(3) A method for producing a packaged coffee beverage having an L value of 40 or more,
adjusting the content of guaiacol to 30 to 600 ppb;
adjusting the content of pyridine to 150 to 10000 ppb;
A step of adjusting the weight ratio of the content of pyridine to the content of guaiacol ([pyridine content]/[guaiacol content]) to 3 to 40, and packing the beverage into a container;
The above manufacturing method, comprising:
（１）Ｌ値が４０以上の容器詰めコーヒー飲料であって、
グアイアコールの含有量が３０～６００ｐｐｂであり、
ピリジンの含有量が１５０～１００００ｐｐｂであり、
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］）が３～４０である、
上記コーヒー飲料。
（２）容器が透明容器である、（１）に記載の飲料。
（３）Ｌ値が４０以上の容器詰めコーヒー飲料の製造方法であって、
グアイアコールの含有量を３０～６００ｐｐｂに調整する工程、
ピリジンの含有量を１５０～１００００ｐｐｂに調整する工程、
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］）を３～４０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。 That is, the present invention relates to, but is not limited to, the following.
(1) A packaged coffee beverage having an L value of 40 or more,
The content of guaiacol is 30 to 600 ppb,
The content of pyridine is 150 to 10000 ppb,
The weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3 to 40.
Coffee drink above.
(2) The beverage according to (1), wherein the container is a transparent container.
(3) A method for producing a packaged coffee beverage having an L value of 40 or more,
adjusting the content of guaiacol to 30 to 600 ppb;
adjusting the content of pyridine to 150 to 10000 ppb;
A step of adjusting the weight ratio of the content of pyridine to the content of guaiacol ([pyridine content]/[guaiacol content]) to 3 to 40, and packing the beverage into a container;
The above manufacturing method, comprising:
本発明によれば、明度であるＬ値が４０以上の液色を有し、かつコーヒーの旨味が感じられるコーヒー飲料を提供することができる。本発明の飲料は、明るい液色を有しつつ、美味しいと感じられるコーヒー飲料であることから、本発明の技術を利用することにより、ドリンカビリティの高い容器詰めコーヒー飲料を提供することが可能となる。
According to the present invention, it is possible to provide a coffee beverage that has a liquid color with a lightness L value of 40 or more and that gives a taste of coffee. Since the beverage of the present invention is a coffee beverage that has a bright liquid color and feels delicious, it is possible to provide a packaged coffee beverage with high drinkability by using the technology of the present invention. becomes.
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「ｐｐｂ」、及び「重量％」は、重量／容量（ｗ／ｖ）の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, "ppb" and "wt%" mean ppb and wt% of weight/volume (w/v), respectively, unless otherwise specified.
本発明の一態様は、Ｌ値が４０以上の容器詰めコーヒー飲料であって、
グアイアコールの含有量が３０～６００ｐｐｂであり、
ピリジンの含有量が１５０～１００００ｐｐｂであり、
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］）が３～４０である、
上記コーヒー飲料である。かかる構成を採用することにより、明るい液色（具体的には、明度であるＬ値が４０以上の液色）のコーヒー飲料でありながらも、コーヒーの旨味を感じさせることができる。ここで、本明細書においてコーヒーの「旨味」とは、コーヒーの味の厚みを意味し、コーヒー飲料を口に入れてからコーヒーの味わいが持続する長さで評価することができる。 One aspect of the present invention is a packaged coffee beverage having an L value of 40 or more,
The content of guaiacol is 30 to 600 ppb,
The content of pyridine is 150 to 10000 ppb,
The weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3 to 40.
The above coffee beverage. By adopting such a configuration, even though the coffee beverage has a bright liquid color (specifically, a liquid color with a lightness L value of 40 or more), it is possible to feel the taste of coffee. Here, the "umami" of coffee as used herein means the depth of coffee flavor, and can be evaluated by the length of time that the coffee flavor lasts after the coffee beverage is put in the mouth.
グアイアコールの含有量が３０～６００ｐｐｂであり、
ピリジンの含有量が１５０～１００００ｐｐｂであり、
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］）が３～４０である、
上記コーヒー飲料である。かかる構成を採用することにより、明るい液色（具体的には、明度であるＬ値が４０以上の液色）のコーヒー飲料でありながらも、コーヒーの旨味を感じさせることができる。ここで、本明細書においてコーヒーの「旨味」とは、コーヒーの味の厚みを意味し、コーヒー飲料を口に入れてからコーヒーの味わいが持続する長さで評価することができる。 One aspect of the present invention is a packaged coffee beverage having an L value of 40 or more,
The content of guaiacol is 30 to 600 ppb,
The content of pyridine is 150 to 10000 ppb,
The weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3 to 40.
The above coffee beverage. By adopting such a configuration, even though the coffee beverage has a bright liquid color (specifically, a liquid color with a lightness L value of 40 or more), it is possible to feel the taste of coffee. Here, the "umami" of coffee as used herein means the depth of coffee flavor, and can be evaluated by the length of time that the coffee flavor lasts after the coffee beverage is put in the mouth.
（コーヒー飲料の液色）
本発明のコーヒー飲料は、その液色に特徴を有する。ここで、コーヒー飲料の液色とは、コーヒー飲料それ自体の液体の色を意味する。本発明者らの検討によると、明るい液色としてコーヒー飲料の液色の明度（Ｌ値）が４０以上である場合に、視覚的に清涼感を感じやすく、ドリンカビリティが向上する傾向があることがわかった。その一方で、Ｌ値が４０以上であるコーヒー飲料は、コーヒー飲料中の褐色成分が少なく、コーヒーの旨味に欠け、コーヒーの美味しさが損なわれる傾向にあった。 (liquid color of coffee drink)
The coffee beverage of the present invention is characterized by its liquid color. Here, the liquid color of the coffee beverage means the liquid color of the coffee beverage itself. According to the studies of the present inventors, when the lightness (L value) of the liquid color of the coffee beverage is 40 or more as a bright liquid color, it is easy to visually feel a refreshing feeling, and the drinkability tends to be improved. I understand. On the other hand, coffee beverages with an L value of 40 or more tended to have less brown component in the coffee beverage, lack coffee flavor, and lose the coffee's delicious taste.
本発明のコーヒー飲料は、その液色に特徴を有する。ここで、コーヒー飲料の液色とは、コーヒー飲料それ自体の液体の色を意味する。本発明者らの検討によると、明るい液色としてコーヒー飲料の液色の明度（Ｌ値）が４０以上である場合に、視覚的に清涼感を感じやすく、ドリンカビリティが向上する傾向があることがわかった。その一方で、Ｌ値が４０以上であるコーヒー飲料は、コーヒー飲料中の褐色成分が少なく、コーヒーの旨味に欠け、コーヒーの美味しさが損なわれる傾向にあった。 (liquid color of coffee drink)
The coffee beverage of the present invention is characterized by its liquid color. Here, the liquid color of the coffee beverage means the liquid color of the coffee beverage itself. According to the studies of the present inventors, when the lightness (L value) of the liquid color of the coffee beverage is 40 or more as a bright liquid color, it is easy to visually feel a refreshing feeling, and the drinkability tends to be improved. I understand. On the other hand, coffee beverages with an L value of 40 or more tended to have less brown component in the coffee beverage, lack coffee flavor, and lose the coffee's delicious taste.
本発明におけるＬ値（明度）とは、色の明るさの度合いを表す数値であり、０～１００の範囲（０：黒色、１００：白色）で表わされる値である。コーヒー飲料のＬ値は、色差計を用いて測定することができる。色差計としては、例えば、分光色彩計ＳＥ７７００（日本電色工業）等を使用することができる。また、コーヒー飲料の透過光を利用してＬ値を測定することができる。本発明のコーヒー飲料において、液色のＬ値は４０以上であり、好ましくは４５以上、より好ましくは５０以上である。また、本発明のコーヒー飲料の液色のＬ値は、例えば９９以下であり、好ましくは９５以下、より好ましくは９０以下である。Ｌ値が９９を超える場合、その飲料は透明飲料となってコーヒー飲料とは認知されにくくなり、かえってコーヒー飲料としてのドリンカビリティが低下するおそれがある。なお、市販のペットボトル入りコーヒー飲料について調査したところ、「コカコーラ ジョージアジャパンクラフトマンブラック」のＬ値は１９であり、「サントリークラフトボス ブラック」のＬ値は２８であった。
The L value (brightness) in the present invention is a numerical value representing the degree of brightness of a color, and is a value expressed in the range of 0 to 100 (0: black, 100: white). The L value of coffee beverages can be measured using a color difference meter. As the color difference meter, for example, a spectral colorimeter SE7700 (Nippon Denshoku Industries) can be used. Also, the L value can be measured using the transmitted light of the coffee beverage. In the coffee beverage of the present invention, the liquid color has an L value of 40 or more, preferably 45 or more, and more preferably 50 or more. The L value of the liquid color of the coffee beverage of the present invention is, for example, 99 or less, preferably 95 or less, more preferably 90 or less. If the L value exceeds 99, the beverage becomes a transparent beverage, making it difficult to be recognized as a coffee beverage, and the drinkability as a coffee beverage may rather deteriorate. A survey of commercially available PET bottled coffee beverages revealed that the L value of "Coca-Cola Georgia Japan Craftsman Black" was 19, and that of "Suntory Craft Boss Black" was 28.
（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が、本発明においてはコーヒーの旨味にも寄与する。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, but in the present invention it also contributes to the umami of 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が、本発明においてはコーヒーの旨味にも寄与する。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, but in the present invention it also contributes to the umami of 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３０～６００ｐｐｂである。グアイアコールの含有量が上記の範囲から逸脱すると、コーヒーの旨味が弱くなる傾向にある。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６０ｐｐｂ以上、より好ましくは８０ｐｐｂ以上、さらに好ましくは１００ｐｐｂ以上である。また、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３００ｐｐｂ以下、より好ましくは２００ｐｐｂ以下、さらに好ましくは１５０ｐｐｂ以下である。なお、本発明のコーヒー飲料の苦味は、グアイアコール以外の当業者に公知の苦味成分を用いて調整することができる。
The content of guaiacol in the coffee beverage of the present invention is 30-600 ppb. When the guaiacol content deviates from the above range, the umami of coffee tends to be weakened. The content of guaiacol in the coffee beverage of the present invention is preferably 60 ppb or more, more preferably 80 ppb or more, still more preferably 100 ppb or more. In addition, the content of guaiacol in the coffee beverage of the present invention is preferably 300 ppb or less, more preferably 200 ppb or less, still more preferably 150 ppb or less. The bitterness of the coffee beverage of the present invention can be adjusted using bitterness components known to those skilled in the art other than guaiacol.
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 0.25mm×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 Techno1ogies,1nc.] φ 0.25mm×30m, film thickness 0.25μm
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 0.25mm×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 Techno1ogies,1nc.] φ 0.25mm×30m, film thickness 0.25μm
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. 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. 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から逸脱すると、コーヒーの旨味が弱くなる傾向にある。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 pyridine content deviates from the above range, the coffee tends to have a weak umami taste. 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. In the present invention, the content of pyridine in coffee beverages can be measured by the headspace-GC-MS method.
本発明のコーヒー飲料において、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３～４０である。本発明のコーヒー飲料における当該重量比（［ピリジンの含有量］／［グアイアコールの含有量］）は好ましくは５以上、より好ましくは８以上である。また、本発明の飲料における当該重量比（［ピリジンの含有量］／［グアイアコールの含有量］）は、好ましくは３０以下、より好ましくは２５以下、さらに好ましくは２０以下である。
In the coffee beverage of the present invention, the weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3-40. The weight ratio ([content of pyridine]/[content of guaiacol]) in the coffee beverage of the present invention is preferably 5 or more, more preferably 8 or more. In addition, the weight ratio ([content of pyridine]/[content of guaiacol]) in the beverage of the present invention is preferably 30 or less, more preferably 25 or less, and still more preferably 20 or less.
（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、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。なお、本発明のコーヒー飲料においては、乳成分は含まれないことが好ましい。 (coffee drink)
The beverage of the present invention is a coffee beverage. As used herein, coffee beverages refer to beverages 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, 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. It should be noted that the coffee beverage of the present invention preferably does not contain milk components.
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、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。なお、本発明のコーヒー飲料においては、乳成分は含まれないことが好ましい。 (coffee drink)
The beverage of the present invention is a coffee beverage. As used herein, coffee beverages refer to beverages 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, 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. It should be noted that the coffee beverage of the present invention preferably does not contain milk components.
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、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 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。コーヒー豆の焙煎の度合い（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ないが、Ｌ値が４０以上の液色のコーヒー飲料であることから、浅煎り又は中煎りのコーヒー豆が好適に用いられる。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 of coffee beans (basically expressed in three stages in the order of light roasting, medium roasting, and dark roasting) is not particularly limited, but since it is a liquid-colored coffee beverage with an L value of 40 or more, , lightly roasted or medium roasted coffee beans are preferably used. 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.
（容器詰め飲料）
本発明のコーヒー飲料は、容器に充填された容器詰めコーヒー飲料である。容器の種類は特に限定されず、プラスチック容器（ＰＥＴボトル等）、ガラス瓶、アルミ缶、スチール缶、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。本発明では、コーヒー飲料の液色を視認できるという点から、用いる容器は透明容器であることが好ましい。ここで、本明細書において「透明容器」とは、容器に充填等された飲料を外部から視認できる容器を意味する。透明容器としては、例えばプラスチック容器やガラス瓶などを用いることができ、軽量であるプラスチック容器（例えば、ＰＥＴボトル等）を用いることが好ましい。透明容器を用いる場合、その透過率は特に限定されず、いわゆる半透明の容器であってもよい。本発明では、例えば可視光７００ｎｍにおける透過率が４０％以上、好ましくは５０％以上の容器を用いることができる。透明容器の色も特に限定されず、無色であっても有色であってもよいが、内容物の視認のしやすさから無色であることが好ましい。 (packaged beverages)
The coffee beverage of the present invention is a packaged coffee beverage filled in a container. The type of container is not particularly limited, and any of commonly used containers such as plastic containers (PET bottles, etc.), glass bottles, aluminum cans, steel cans, and paper containers can be used. In the present invention, the container to be used is preferably a transparent container from the viewpoint that the liquid color of the coffee beverage can be visually recognized. Here, the term "transparent container" as used herein means a container in which the beverage filled in the container can be visually recognized from the outside. As the transparent container, for example, a plastic container, a glass bottle, or the like can be used, and it is preferable to use a lightweight plastic container (eg, a PET bottle, etc.). When using a transparent container, the transmittance is not particularly limited, and a so-called translucent container may be used. In the present invention, for example, a container having a transmittance of 40% or more, preferably 50% or more, at visible light of 700 nm can be used. The color of the transparent container is also not particularly limited, and may be colorless or colored, but is preferably colorless in terms of ease of visual recognition of the contents.
本発明のコーヒー飲料は、容器に充填された容器詰めコーヒー飲料である。容器の種類は特に限定されず、プラスチック容器（ＰＥＴボトル等）、ガラス瓶、アルミ缶、スチール缶、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。本発明では、コーヒー飲料の液色を視認できるという点から、用いる容器は透明容器であることが好ましい。ここで、本明細書において「透明容器」とは、容器に充填等された飲料を外部から視認できる容器を意味する。透明容器としては、例えばプラスチック容器やガラス瓶などを用いることができ、軽量であるプラスチック容器（例えば、ＰＥＴボトル等）を用いることが好ましい。透明容器を用いる場合、その透過率は特に限定されず、いわゆる半透明の容器であってもよい。本発明では、例えば可視光７００ｎｍにおける透過率が４０％以上、好ましくは５０％以上の容器を用いることができる。透明容器の色も特に限定されず、無色であっても有色であってもよいが、内容物の視認のしやすさから無色であることが好ましい。 (packaged beverages)
The coffee beverage of the present invention is a packaged coffee beverage filled in a container. The type of container is not particularly limited, and any of commonly used containers such as plastic containers (PET bottles, etc.), glass bottles, aluminum cans, steel cans, and paper containers can be used. In the present invention, the container to be used is preferably a transparent container from the viewpoint that the liquid color of the coffee beverage can be visually recognized. Here, the term "transparent container" as used herein means a container in which the beverage filled in the container can be visually recognized from the outside. As the transparent container, for example, a plastic container, a glass bottle, or the like can be used, and it is preferable to use a lightweight plastic container (eg, a PET bottle, etc.). When using a transparent container, the transmittance is not particularly limited, and a so-called translucent container may be used. In the present invention, for example, a container having a transmittance of 40% or more, preferably 50% or more, at visible light of 700 nm can be used. The color of the transparent container is also not particularly limited, and may be colorless or colored, but is preferably colorless in terms of ease of visual recognition of the contents.
また、透明容器は容器の一部または全部がフィルム等で覆われていてもよい。例えば、内容表示用のラベル・印刷部分は不透明あるいは半透明でそれ以外の部分が透明な容器や、意匠性を有する透明部分・不透明部分が複数箇所で異なるように組み合わされている容器、看視窓程度の大きさの透明部分のみを有する不透明容器など、内容物が視認できる透明部分が存在する限りにおいてその透明領域については限定されない。
Also, the transparent container may be partially or entirely covered with a film or the like. For example, labels for content display, containers where the printed part is opaque or semi-transparent and other parts are transparent, containers where transparent parts and opaque parts with design properties are combined in different ways in multiple places, The transparent region is not limited as long as there is a transparent portion through which the contents can be visually recognized, such as an opaque container having only a transparent portion with a window size.
本発明のコーヒー飲料の容量は、特に限定されないが、容器から直接的に飲用する場面が多いことから、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。
Although the volume of the coffee beverage of the present invention is not particularly limited, it is preferably 300-700 ml, more preferably 400-650 ml, and particularly preferably 450-600 ml, since it is often drunk directly from the container.
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.
（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など）等を適宜配合することができる。なお、本発明のコーヒー飲料においては、甘味料は含まれないことが好ましい。 (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.), sodium casein, flavorings (coffee flavor, etc.), etc. can do. In addition, it is preferable that the coffee beverage of the present invention does not contain a sweetener.
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など）等を適宜配合することができる。なお、本発明のコーヒー飲料においては、甘味料は含まれないことが好ましい。 (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.), sodium casein, flavorings (coffee flavor, etc.), etc. can do. In addition, it is preferable that the coffee beverage of the present invention does not contain a sweetener.
（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、Ｌ値が４０以上の容器詰めコーヒー飲料の製造方法であって、
グアイアコールの含有量を３０～６００ｐｐｂに調整する工程、
ピリジンの含有量を１５０～１００００ｐｐｂに調整する工程、
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］）を３～４０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 for producing a packaged coffee beverage. More specifically, one aspect of the present invention is a method for producing a packaged coffee beverage having an L value of 40 or more,
adjusting the content of guaiacol to 30 to 600 ppb;
adjusting the content of pyridine to 150 to 10000 ppb;
A step of adjusting the weight ratio of the content of pyridine to the content of guaiacol ([pyridine content]/[guaiacol content]) to 3 to 40, and packing the beverage into a container;
and the above manufacturing method.
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、Ｌ値が４０以上の容器詰めコーヒー飲料の製造方法であって、
グアイアコールの含有量を３０～６００ｐｐｂに調整する工程、
ピリジンの含有量を１５０～１００００ｐｐｂに調整する工程、
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］）を３～４０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 for producing a packaged coffee beverage. More specifically, one aspect of the present invention is a method for producing a packaged coffee beverage having an L value of 40 or more,
adjusting the content of guaiacol to 30 to 600 ppb;
adjusting the content of pyridine to 150 to 10000 ppb;
A step of adjusting the weight ratio of the content of pyridine to the content of guaiacol ([pyridine content]/[guaiacol content]) to 3 to 40, and packing the beverage into a container;
and the above manufacturing method.
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.
＜実験例１＞
浅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：２８）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２.５倍希釈して、ベース飲料１を作製した。ベース飲料１の明度（Ｌ値）は５５であった。また、ベース飲料１中のグアイアコールとピリジンの含有量を測定したところ、グアイアコールの含有量は４５ｐｐｂであり、ピリジンの含有量は１００ｐｐｂであった。このベース飲料１に、グアイアコール及びピリジンを添加して、飲料中のグアイアコール及びピリジン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ボトル透明容器に充填して、容器詰めコーヒー飲料とした。 <Experimental example 1>
Lightly roasted Arabica (production area: Guatemala) coffee beans (L value: 28) are pulverized and extracted at 50 ° C with an extractor using hot water that is 4 times the weight of the pulverized coffee beans. processed. The extraction was terminated when the mass of the coffee beans reached about twice the amount of coffee beans, and the extract was diluted 2.5 times to prepare a base beverage 1 . The lightness (L value) of base beverage 1 was 55. Further, when the contents of guaiacol and pyridine in the base beverage 1 were measured, the content of guaiacol was 45 ppb and the content of pyridine was 100 ppb. Guaiacol and pyridine were added to this base beverage 1 to prepare various beverages so that the final contents of guaiacol and pyridine in the beverages were as shown in the table below. Further, all of the obtained beverages were filled into 500 ml PET bottle transparent containers to prepare packaged coffee beverages.
浅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：２８）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２.５倍希釈して、ベース飲料１を作製した。ベース飲料１の明度（Ｌ値）は５５であった。また、ベース飲料１中のグアイアコールとピリジンの含有量を測定したところ、グアイアコールの含有量は４５ｐｐｂであり、ピリジンの含有量は１００ｐｐｂであった。このベース飲料１に、グアイアコール及びピリジンを添加して、飲料中のグアイアコール及びピリジン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ボトル透明容器に充填して、容器詰めコーヒー飲料とした。 <Experimental example 1>
Lightly roasted Arabica (production area: Guatemala) coffee beans (L value: 28) are pulverized and extracted at 50 ° C with an extractor using hot water that is 4 times the weight of the pulverized coffee beans. processed. The extraction was terminated when the mass of the coffee beans reached about twice the amount of coffee beans, and the extract was diluted 2.5 times to prepare a base beverage 1 . The lightness (L value) of base beverage 1 was 55. Further, when the contents of guaiacol and pyridine in the base beverage 1 were measured, the content of guaiacol was 45 ppb and the content of pyridine was 100 ppb. Guaiacol and pyridine were added to this base beverage 1 to prepare various beverages so that the final contents of guaiacol and pyridine in the beverages were as shown in the table below. Further, all of the obtained beverages were filled into 500 ml PET bottle transparent 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、各種飲料の旨味に関する評価を行った。各専門パネラーは、以下の基準に従って５点評価を行い、その平均点を評価点とした。
１点：旨味を全く感じない
２点：旨味をわずかに感じる（２秒以上持続しない）
３点：旨味を２秒以上５秒未満持続して感じる
４点：旨味を５秒以上８秒未満持続して感じる
５点：旨味を８秒以上持続して感じる Next, sensory evaluation of various beverages was carried out. As the sensory evaluation, 3 expert panelists evaluated the taste of various beverages. Each expert panelist performed 5-point evaluation according to the following criteria, and the average score was used as the evaluation score.
1 point: umami is not felt at all 2 points: umami is slightly felt (does not last for more than 2 seconds)
3 points: umami is felt for 2 seconds or more and less than 5 seconds 4 points: umami is felt for 5 seconds or more and less than 8 seconds 5 points: umami is felt for 8 seconds or more
１点：旨味を全く感じない
２点：旨味をわずかに感じる（２秒以上持続しない）
３点：旨味を２秒以上５秒未満持続して感じる
４点：旨味を５秒以上８秒未満持続して感じる
５点：旨味を８秒以上持続して感じる Next, sensory evaluation of various beverages was carried out. As the sensory evaluation, 3 expert panelists evaluated the taste of various beverages. Each expert panelist performed 5-point evaluation according to the following criteria, and the average score was used as the evaluation score.
1 point: umami is not felt at all 2 points: umami is slightly felt (does not last for more than 2 seconds)
3 points: umami is felt for 2 seconds or more and less than 5 seconds 4 points: umami is felt for 5 seconds or more and less than 8 seconds 5 points: umami is felt for 8 seconds or more
結果は上記の通りである。Ｌ値が５５のコーヒー飲料において、グアイアコールの含有量、ピリジンの含有量、及びグアイアコールと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］）を所定の範囲に調整することにより、コーヒーの旨味が増強されることがわかった。
The results are as above. In a coffee beverage with an L value of 55, the content of guaiacol, the content of pyridine, and the weight ratio of the content of guaiacol and pyridine ([content of pyridine]/[content of guaiacol]) are adjusted to a predetermined range. It was found that the taste of coffee was enhanced by doing so.
＜実験例２＞
中煎りのアラビカ種（産地：グアテマラ）のコーヒー豆（Ｌ値：２０）を用いて、実験例１と同様の方法でベース飲料２を調製した。ベース飲料２の明度（Ｌ値）は４５であった。また、ベース飲料２中のグアイアコールとピリジンの含有量を測定したところ、グアイアコールの含有量は１７０ｐｐｂであり、ピリジンの含有量は４００ｐｐｂであった。このベース飲料２に、グアイアコール及びピリジンを添加して、飲料中のグアイアコール及びピリジン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ボトル透明容器に充填して、容器詰めコーヒー飲料とした。 <Experimental example 2>
A base beverage 2 was prepared in the same manner as in Experimental Example 1 using medium-roasted Arabica (production area: Guatemala) coffee beans (L value: 20). The lightness (L value) of base beverage 2 was 45. Further, when the contents of guaiacol and pyridine in base drink 2 were measured, the content of guaiacol was 170 ppb and the content of pyridine was 400 ppb. Guaiacol and pyridine were added to this base beverage 2 to prepare various beverages so that the final contents of guaiacol and pyridine in the beverages were as shown in the table below. Further, all of the obtained beverages were filled into 500 ml PET bottle transparent containers to prepare packaged coffee beverages.
中煎りのアラビカ種（産地：グアテマラ）のコーヒー豆（Ｌ値：２０）を用いて、実験例１と同様の方法でベース飲料２を調製した。ベース飲料２の明度（Ｌ値）は４５であった。また、ベース飲料２中のグアイアコールとピリジンの含有量を測定したところ、グアイアコールの含有量は１７０ｐｐｂであり、ピリジンの含有量は４００ｐｐｂであった。このベース飲料２に、グアイアコール及びピリジンを添加して、飲料中のグアイアコール及びピリジン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ボトル透明容器に充填して、容器詰めコーヒー飲料とした。 <Experimental example 2>
A base beverage 2 was prepared in the same manner as in Experimental Example 1 using medium-roasted Arabica (production area: Guatemala) coffee beans (L value: 20). The lightness (L value) of base beverage 2 was 45. Further, when the contents of guaiacol and pyridine in base drink 2 were measured, the content of guaiacol was 170 ppb and the content of pyridine was 400 ppb. Guaiacol and pyridine were added to this base beverage 2 to prepare various beverages so that the final contents of guaiacol and pyridine in the beverages were as shown in the table below. Further, all of the obtained beverages were filled into 500 ml PET bottle transparent containers to prepare packaged coffee beverages.
得られた各種飲料に対して、実験例１と同様の方法及び基準を用いて、飲料の旨味に関する評価を行った。
Using the same method and criteria as in Experimental Example 1, the various beverages obtained were evaluated for their umami.
結果は上記の通りである。Ｌ値が４５のコーヒー飲料においても、グアイアコールの含有量、ピリジンの含有量、及びグアイアコールと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］）を所定の範囲に調整することにより、コーヒーの旨味が増強されることがわかった。
The results are as above. Even in coffee beverages with an L value of 45, the content of guaiacol, the content of pyridine, and the weight ratio of the content of guaiacol and pyridine ([content of pyridine] / [content of guaiacol]) are within a predetermined range. It was found that the adjustment enhances the flavor of the coffee.
Claims (3)
- Ｌ値が４０以上の容器詰めコーヒー飲料であって、
グアイアコールの含有量が３０～６００ｐｐｂであり、
ピリジンの含有量が１５０～１００００ｐｐｂであり、
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］）が３～４０である、
上記コーヒー飲料。 A packaged coffee beverage with an L value of 40 or more,
The content of guaiacol is 30 to 600 ppb,
The content of pyridine is 150 to 10000 ppb,
The weight ratio of pyridine content to guaiacol content ([pyridine content]/[guaiacol content]) is 3 to 40.
Coffee drink above. - 容器が透明容器である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the container is a transparent container.
- Ｌ値が４０以上の容器詰めコーヒー飲料の製造方法であって、
グアイアコールの含有量を３０～６００ｐｐｂに調整する工程、
ピリジンの含有量を１５０～１００００ｐｐｂに調整する工程、
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］）を３～４０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。 A method for producing a packaged coffee beverage having an L value of 40 or more,
adjusting the content of guaiacol to 30 to 600 ppb;
adjusting the content of pyridine to 150 to 10000 ppb;
A step of adjusting the weight ratio of the content of pyridine to the content of guaiacol ([pyridine content]/[guaiacol content]) to 3 to 40, and packing the beverage into a container;
The above manufacturing method, comprising:
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022-032134 | 2022-03-02 | ||
| JP2022032134A JP7155448B1 (en) | 2022-03-02 | 2022-03-02 | packaged coffee drinks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023166908A1 true WO2023166908A1 (en) | 2023-09-07 |
Family
ID=83658128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2023/003539 WO2023166908A1 (en) | 2022-03-02 | 2023-02-03 | Container-packed coffee beverage |
Country Status (2)
| Country | Link |
|---|---|
| JP (2) | JP7155448B1 (en) |
| WO (1) | WO2023166908A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS609782B2 (en) * | 1975-10-24 | 1985-03-13 | ユニリーバー、ナームローゼ、ベンノートシヤープ | Beverage composition and method for producing the same |
| JPH09505478A (en) * | 1992-09-10 | 1997-06-03 | ザ、プロクター、エンド、ギャンブル、カンパニー | High-yield roasted coffee with a balanced flavor |
| JP2003204756A (en) * | 2002-01-15 | 2003-07-22 | Kao Corp | Packed coffee beverage |
| JP2005506070A (en) * | 2001-10-19 | 2005-03-03 | ザ プロクター アンド ギャンブル カンパニー | Improved liquid coffee concentrate |
| JP2006020526A (en) * | 2004-07-06 | 2006-01-26 | Kiyomitsu Kawasaki | Coffee flavor composition, and food and drink containing the same |
| JP2007508828A (en) * | 2003-10-20 | 2007-04-12 | ネステク ソシエテ アノニム | Sulfur compounds that enhance coffee aroma and products containing the same |
| JP2011000027A (en) * | 2009-06-17 | 2011-01-06 | Loasis Et Dune Co Ltd | Bean essence for transparent favorite beverage, and confectionery and beverage prepared from the same |
| US20140370181A1 (en) * | 2013-03-15 | 2014-12-18 | The Folger Coffee Company | Coffee composition for use with a beverage unit and methods of using 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 |
| JP2017139968A (en) * | 2016-02-08 | 2017-08-17 | キリンビバレッジ株式会社 | Bottled coffee drink and production method thereof |
| JP2018502560A (en) * | 2014-12-19 | 2018-02-01 | ネステク ソシエテ アノニム | Coffee aroma composition |
| JP2018070591A (en) * | 2016-10-26 | 2018-05-10 | 花王株式会社 | Method for producing composition containing chlorogenic acids |
| WO2018168928A1 (en) * | 2017-03-14 | 2018-09-20 | サントリーホールディングス株式会社 | Bottled coffee beverage containing furfuryl methyl sulfide |
| 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 |
| 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
- 2022-03-02 JP JP2022032134A patent/JP7155448B1/en active Active
- 2022-10-04 JP JP2022159926A patent/JP2023129226A/en active Pending
-
2023
- 2023-02-03 WO PCT/JP2023/003539 patent/WO2023166908A1/en unknown
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS609782B2 (en) * | 1975-10-24 | 1985-03-13 | ユニリーバー、ナームローゼ、ベンノートシヤープ | Beverage composition and method for producing the same |
| JPH09505478A (en) * | 1992-09-10 | 1997-06-03 | ザ、プロクター、エンド、ギャンブル、カンパニー | High-yield roasted coffee with a balanced flavor |
| JP2005506070A (en) * | 2001-10-19 | 2005-03-03 | ザ プロクター アンド ギャンブル カンパニー | Improved liquid coffee concentrate |
| JP2003204756A (en) * | 2002-01-15 | 2003-07-22 | Kao Corp | Packed coffee beverage |
| JP2007508828A (en) * | 2003-10-20 | 2007-04-12 | ネステク ソシエテ アノニム | Sulfur compounds that enhance coffee aroma and products containing the same |
| JP2006020526A (en) * | 2004-07-06 | 2006-01-26 | Kiyomitsu Kawasaki | Coffee flavor composition, and food and drink containing the same |
| JP2011000027A (en) * | 2009-06-17 | 2011-01-06 | Loasis Et Dune Co Ltd | Bean essence for transparent favorite beverage, and confectionery and beverage prepared from the same |
| US20140370181A1 (en) * | 2013-03-15 | 2014-12-18 | The Folger Coffee Company | Coffee composition for use with a beverage unit and methods of using 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 |
| JP2017139968A (en) * | 2016-02-08 | 2017-08-17 | キリンビバレッジ株式会社 | Bottled coffee drink and production method thereof |
| JP2018070591A (en) * | 2016-10-26 | 2018-05-10 | 花王株式会社 | Method for producing composition containing chlorogenic acids |
| WO2018168928A1 (en) * | 2017-03-14 | 2018-09-20 | サントリーホールディングス株式会社 | Bottled coffee beverage containing furfuryl methyl sulfide |
| 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 |
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 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2023128070A (en) | 2023-09-14 |
| JP7155448B1 (en) | 2022-10-18 |
| JP2023129226A (en) | 2023-09-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7470741B2 (en) | Carbonated beverage, syrup used in preparing carbonated beverage, method for producing carbonated beverage, and method for inhibiting foaming of carbonated beverage | |
| RU2424733C2 (en) | Tea extracts for reducing unpleasant taste of non-caloric sweeteners | |
| US11122824B2 (en) | Stevia-containing beverage | |
| JP7179704B2 (en) | Packaged coffee beverage containing furfuryl methyl sulfide | |
| TWI474781B (en) | Container packaging of green tea drinks | |
| WO2023162633A1 (en) | Packaged coffee beverage containing pyridine | |
| JP5547965B2 (en) | Container stuffed coffee drinks | |
| WO2023166908A1 (en) | Container-packed coffee beverage | |
| JP2021151259A (en) | Carbonated drink with high carbon dioxide gas volume | |
| JP2017163864A (en) | Packaged concentrated coffee beverage | |
| JP6771411B2 (en) | Concentrated coffee beverage in a container | |
| JP6392966B1 (en) | Containerized coffee beverages containing furfuryl methyl sulfide | |
| JP5864153B2 (en) | Method for enhancing the sourness of beverages containing sourness components | |
| JP6807164B2 (en) | How to improve the freshly brewed taste of bottled coffee drinks and bottled coffee drinks | |
| JP6608087B1 (en) | Carbonated beverage and method for improving tea flavor of carbonated beverage | |
| JP2022069272A (en) | CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID | |
| JP6627005B1 (en) | Packaged coffee beverage | |
| WO2023013555A1 (en) | Coffee bean extract with improved flavor, food or beverage, packaged beverage and method for producing coffee bean extract | |
| JP7377672B2 (en) | Carbonated drinks and methods for improving the tea flavor of carbonated drinks | |
| JP7368546B2 (en) | Carbonated drink | |
| JP2012100619A (en) | Mild acidic black coffee beverage | |
| JP2022136741A (en) | Coffee taste beverage and production method thereof | |
| WO2017159847A1 (en) | Beverage, method for producing beverage, and method for improving beverage flavor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23763170 Country of ref document: EP Kind code of ref document: A1 |