JP2002119210A - Manufacturing method of coffee beverage - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide a coffee beverage capable of suppressing deterioration of aroma and flavor of a coffee extract due to heating during coffee extraction and change in flavor during storage of the coffee beverage and maintaining good flavor for a long period of time. The task is to develop. The object is achieved by adding a mixture of one or more of peptides and / or amino acids, tocopherol and polyphenol to a coffee extract.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a coffee beverage. More specifically, the present invention relates to a method for producing a coffee beverage which prevents deterioration of coffee in a coffee extraction process, suppresses deterioration in quality such as aroma and flavor in the process of being packaged and distributed, and has stable quality for a long time during storage. Things.

[0002]

2. Description of the Related Art With the spread of vending machines and the generalization of refrigerated showcases at retail stores, coffee beverages have become one of the most popular beverages for Japanese people. Coffee beverages include sweeteners such as sugar, skim milk powder,
Milk products such as whole milk powder and raw milk, flavoring if necessary, pH
A can, bottle, PET or paper container is filled with an adjusting agent or an emulsifier. The beverage solution may be pasteurized or ultra-high temperature (UHT) sterilized before filling the container, or retorted after filling.

[0003] Coffee is extracted by boiling water after roasted or ground coffee beans are medium-ground or fine-ground. At this time,
The aroma and flavor of coffee beans are extracted. The roasting step of coffee is a very important step in terms of formation of aroma and flavor.

[0004] The aroma and flavor of coffee are very delicate and unstable, and the aroma and flavor immediately after extraction change over time and cannot be held for a long time. Oxidation, Maillard reaction, and the like that occur during coffee extraction are considered as the factors. Therefore, various proposals have been made for stabilizing the flavor of the coffee extract. For example, a method of adding L-ascorbic acid and an alkali metal carbonate to obtain a stable coffee extract (Japanese Patent Publication No. 6-28)
No. 542), a method in which sodium ascorbate and / or sodium erythorbate powder is added to roasted coffee beans, followed by pulverization to obtain a coffee extract (Japanese Patent Laid-Open No. Hei.
No. 1-3680), a method of obtaining a coffee extract of stable quality by adding rutin, tea flavonoids, rosemary extract, sage extract and / or sodium citrate to the coffee extract (Japanese Patent Publication No. Hei 6 (1994)). −75
No. 470) is disclosed. However, rosemary, sage, and the like have a problem in that the flavor itself is strong, and L-ascorbic acid loses its flavor stability due to loss of effect due to oxidative deterioration of L-ascorbic acid itself during retort sterilization or hot bender storage. A satisfactory method has not yet been completed due to problems with sustainability.

[0005]

DISCLOSURE OF THE INVENTION The present invention suppresses the deterioration of coffee extract by heating at the time of extraction and the change in flavor during storage of a coffee beverage, thereby improving the flavor.
It is another object of the present invention to develop a method for providing a coffee beverage having little change in quality for a long time.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that one or a mixture of two or more peptides and / or amino acids is combined with tocopherol and polyphenols. By co-adding the coffee extract or the extract to the extract, it is possible to suppress the deterioration of the aroma and flavor during the extraction step, the sterilization step, and the storage, and find that a coffee beverage having a good flavor over a long period of time can be obtained. It was made.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Peptides used in the present invention include animal proteins such as animal meat, seafood, bird eggs, and collagen.
Plant proteins such as soy protein, wheat gluten, corn gluten or proteins produced by microorganisms are acid,
Hydrolyzed by alkali or enzyme, meat,
Extracts extracted from seafood, yeast, and the like, and those chemically synthesized from amino acids and the like can be used.

The amino acids in the present invention are amino acids such as alanine, arginine, glycine, tyrosine, tryptophan, phenylalanine, proline, lysine, etc., which are chemically synthesized, synthesized by fermentation, or hydrolyzed or isolated from the above protein. What was done can be used. These peptides and amino acids can be used alone or as a mixture.

The tocopherol used in the present invention includes dl-α-tocopherol obtained by chemical synthesis and natural d-type tocopherol extracted from oil plants. As natural tocopherols, there are homologues of α-, β-, γ- and δ-types, and a single or a mixture thereof can be used. These tocopherols can be used alone, but can also be used as derivatives such as acetate or succinate. Among these, natural tocopherol exists as a mixture of homologues in oil seeds, and it is economical to use so-called mixed tocopherol extracted as a mixture thereof. These tocopherols are fat-soluble and do not dissolve in an aqueous solution as they are. Accordingly, in the present invention, tocopherol is usually used by adding an oil-in-water emulsion, a solubilizing solution, or a dried and powdered form thereof, but directly adding it to a coffee beverage and emulsifying it to prepare a beverage. It is also possible to prepare.

The polyphenol in the present invention is an aromatic compound having a plurality of phenolic hydroxyl groups in a molecule extracted from a plant, and includes flavonoids contained in fruits, vegetables, cereals, etc., such as hesperidin, anthocyanidins, isoflavones, etc. Catechins contained in tea and the like, tannins contained in gallicia and quintessula, chlorogenic acid contained in coffee beans and the like, and proanthocyanidins derived from grape seeds can be used. The coffee extract in the present invention is not particularly limited as long as it can produce an extract.

[0011] The method for adding the improver of the present invention to the coffee extract includes a method in which the coffee extract is previously blended with coffee beans.
It may be added in any of the coffee beverage production processes such as a method of adding to water used for extraction and a method of adding to coffee extract, and is not particularly limited. In the present invention, the mixing ratio of the peptide and / or amino acid, tocopherol and polyphenol can be appropriately adjusted depending on the physical properties of coffee and the like, but generally, peptide and / or amino acid: tocopherol: polyphenol = 1 to 100: 1.
00:10 to 100, preferably 5 to 70: 100:
20 to 70.

The amount of the improver according to the present invention to be added to the coffee extract is 1% by mass or less based on the coffee extract, preferably in the range of 1 to 1000 μg / g. The coffee beverage to which the improver according to the present invention is added can be used for various types of commercially available coffee beverages such as a black type and a caffe ale type containing a milk component such as milk.

[0013]

The present invention will be specifically described below with reference to examples.

Test Example 1 A 5 g portion of a medium-ground regular blended bean (Super Aroma Original Blend: UCC Ueshima Coffee) was extracted at a ratio of 150 ml of hot water to obtain a coffee extract. Mixed tocopherol (RIKEN E Emulsion 20: manufactured by RIKEN Vitamin Co.)
A tea extract (Polyphenon 60: manufactured by Mitsui Norin Co., Ltd.) and arginine (L-arginine: manufactured by Ajinomoto Co.) were added and dissolved in predetermined amounts (μg / g) shown in Table 1, and a heat-resistant glass screw mouth bottle (Shibata) After being filled in an autoclave (HA-300M: manufactured by Hirayama Manufacturing Co., Ltd.), 121
A heat sterilization treatment was performed at 15 ° C. for 15 minutes to obtain a test sample. These samples were stored in a thermostat at 50 ° C. for 8 days, and the taste was evaluated by sensory test and the pH was measured (HM-30G: manufactured by Toa Denpa Kogyo KK). The pH is measured by measuring the tendency of increasing the acidity (sourness) due to preservation of coffee at a high temperature, and the mechanism is presumed to be due to the Maillard reaction or polymerization of chlorogenic acid. As a control example, a coffee sample with no test sample added was stored in a dark place at 5 ° C. The sensory test was performed by a panel of 10 persons, and the average score was used as the evaluation score using the evaluation score shown below. 3 points: very good 2 points: no off-flavor / odor, but a decrease in flavor (especially bitterness). 1 point: Flavor (especially bitterness) declines, and slightly sourness and off-taste are felt. 0 point: Flavor (especially bitterness) is reduced, and strong acidity and off-taste are felt. The results are shown in Table 1.

[0015]

[Table 1]

<Test Example 2> 7.5 g of regular blended beans (super aroma original blend) thinned out
Then, hot water was extracted at a rate of 150 ml to obtain a coffee liquid. 30 g of granulated sugar in a coffee extract at 70 ° C.
8 g of whole milk powder, glycerin fatty acid ester (Poem DP-95RF: manufactured by Riken Vitamin Co.) 0.6 as an emulsifier
g and sodium bicarbonate (0.8 g) as a pH adjuster, and after pre-emulsification using a homomixer (TK homomixer: manufactured by Tokushu Kika Kogyo Co., Ltd.), 120 kgf / kg by a piston homogenizer (HA3541: manufactured by Sanwa Machine Co., Ltd.).
The homogenization was performed under the condition of cm ² to obtain a test coffee beverage. For the test coffee beverage, mixed tocopherol (RIKEN E Emulsion 20), apple extract (Applephenone 50: manufactured by Nikka Whiskey Co.) and milk yeast extract (Lactic Yeast: manufactured by Dainippon Meiji Seika Co., Ltd.)
After adding and dissolving a predetermined amount (μg / g) shown in 2 and filling into a heat-resistant glass screw mouth bottle (manufactured by Shibata Kagaku), sterilization treatment was performed at 121 ° C. for 5 minutes using an autoclave (HA-300M). A test sample was used. After storing each sample in a 50 ° C. constant temperature bath for 2 weeks, the taste was evaluated by a sensory test and the thiobarbituric acid value (TBA) was measured. As a control example, a test sample-free group was stored in a dark place at 5 ° C. T
BA states, “Hygiene Test Methods / Comments 1990 Addendum (19
95) [Pharmaceutical Society of Japan, Kanehara Publishing] 2. Food and Beverage Testing Method "
According to this method, a red reaction product of malondialdehyde, which is an oxidation product of fats and oils, and thiobarbitur is measured by absorbance. The larger the value, the more the oxidation is progressing. The sensory test was performed by a panel of 10 persons, and the average score was used as the evaluation result using the evaluation score shown below.
The results are shown in Table-2. 3 points: very good 2 points: no off-flavor or off-flavor, but reduced flavor 1 point: reduced on-flavor, slightly perceived off-flavor 0 point: reduced on flavor, strong off-flavor Feel a bad smell

[0017]

[Table 2]

<Test Example 3> A 10 g portion of a medium-ground regular blended bean (Super Aroma Original Blend) was extracted at a rate of 140 ml of hot water to obtain a coffee extract. 30 g of granulated sugar, 200 g of milk, 0.6 g of glycerin fatty acid ester (Poem DP-95RF) as an emulsifier and 750 g of 750 g of a 70 ° C. coffee extract, and p
0.8 g of sodium bicarbonate was added as an H adjuster,
After preliminary emulsification using a homomixer (TK homomixer), the mixture was homogenized with a piston homogenizer (HA3541) to obtain a test coffee beverage. For this test coffee beverage, mixed tocopherol (RIKEN E emulsion 20), bayberry extract (Sammelin Y-AF: Saneigen FFI) and glycine (Glycine: Showa Denko) were prepared. After adding and dissolving a predetermined amount (μg / g) shown in 3 and filling it in a heat-resistant glass screw mouth bottle (manufactured by Shibata Scientific Co., Ltd.), the autoclave (HA-300M) was used for 1 hour.
Heat sterilization treatment was performed at 21 ° C. for 5 minutes to obtain a test sample.
After preservation for 2 weeks in a thermostat at 50 ° C., the taste was evaluated by a sensory test and the TBA was measured. As a control example, a test sample-free group was stored in a dark place at 5 ° C. The sensory test and the measurement of TBA were performed in the same manner as in Test Example 2.

[0019]

[Table 3]

[0020]

According to the method of the present invention, the deterioration of flavor, oxidation and pH change during extraction and storage of a coffee beverage can be suppressed, and the storage period can be extended.

Claims (2)

[Claims] 1. A method for producing a coffee beverage, wherein a coffee extract contains one or more of a mixture of peptides and / or amino acids, and tocopherol and polyphenol. 2. A coffee beverage comprising one or a mixture of two or more selected from peptides and / or amino acids, and tocopherol and polyphenol.