WO2023166908A1 - Boisson au café conditionnée - Google Patents

Boisson au café conditionnée Download PDF

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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
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WO
WIPO (PCT)
Prior art keywords
coffee
content
beverage
guaiacol
pyridine
Prior art date
Application number
PCT/JP2023/003539
Other languages
English (en)
Japanese (ja)
Inventor
達也 丸山
鷹明 谷
守男 三橋
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Publication of WO2023166908A1 publication Critical patent/WO2023166908A1/fr

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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.

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

Abstract

L'invention a pour objet de fournir une boisson au café qui présente une couleur de liquide claire (de manière plus spécifique, une couleur de liquide de valeur L constituant la clarté supérieure ou égale à 40), et qui permet de percevoir le délicieux arôme du café.　Plus précisément, l'invention concerne une boisson au café conditionnée de valeur L supérieure ou égale à 40, dans laquelle la teneur en guaiacol est ajustée entre ３０ et ６００ｐｐｂ, la teneur en pyridine est ajustée entre １５０ et １００００ｐｐｂ, et le rapport massique (［teneur en pyridine］／［teneur en guaiacol］) de la teneur en pyridine vis-à-vis de la teneur en guaiacol est ajusté entre 3 et 40.
PCT/JP2023/003539 2022-03-02 2023-02-03 Boisson au café conditionnée WO2023166908A1 (fr)

Applications Claiming Priority (2)

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JP2022032134A JP7155448B1 (ja) 2022-03-02 2022-03-02 容器詰めコーヒー飲料
JP2022-032134 2022-03-02

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WO2023166908A1 true WO2023166908A1 (fr) 2023-09-07

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Publication number Priority date Publication date Assignee Title
JP7155448B1 (ja) * 2022-03-02 2022-10-18 サントリーホールディングス株式会社 容器詰めコーヒー飲料

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JP7194298B1 (ja) * 2022-02-25 2022-12-21 サントリーホールディングス株式会社 ピリジンを含有する容器詰めコーヒー飲料
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