JP2009142206A - Packed coffee drink controlled in formation of precipitates - Google Patents
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本発明は、特定量のコーヒー抽出物（コーヒーエキス）と炭酸水素ナトリウムとを含有する容器詰コーヒー飲料及びその製造方法に関する。また本発明は、特定のコーヒー抽出物と炭酸水素ナトリウムとを配合することにより容器詰コーヒー飲料の沈殿物発生抑制方法にも関する。 The present invention relates to a packaged coffee beverage containing a specific amount of coffee extract (coffee extract) and sodium hydrogen carbonate, and a method for producing the same. The present invention also relates to a method for suppressing the occurrence of precipitates in a container-packed coffee beverage by blending a specific coffee extract and sodium bicarbonate.
コーヒー飲料は多くの人に愛飲されている嗜好性が高い飲料の一つである。容器詰コーヒー飲料は、いつでも手軽にコーヒー飲料を楽しむことができるため、その利便性により消費者ニーズが拡大してきた。このニーズに応えるため、コーヒー飲料を工業的に生産した容器詰コーヒー飲料が数多く上市されている。 Coffee drinks are one of the highly favorite drinks loved by many people. Containerized coffee beverages can be enjoyed easily at any time, and consumer convenience has expanded due to their convenience. In order to meet this need, many container-packed coffee beverages that are produced industrially are put on the market.
近年における消費者の本格志向により、従来品と比較して呈味や香味を向上させた容器詰コーヒー飲料が強く望まれている。容器詰コーヒー飲料の呈味や香味を向上させるためには、各種添加物や香料（フレーバー）を添加することが最も容易な方法として考えられるが、添加物や香料（フレーバー）の不自然な呈味や香味が残存してしまう問題があった。 In recent years, due to full-scale consumer preferences, containerized coffee beverages with improved taste and flavor compared to conventional products are strongly desired. In order to improve the taste and flavor of packaged coffee beverages, it is considered the easiest method to add various additives and flavors (flavor), but unnatural appearance of additives and flavors (flavor) There was a problem that the flavor and flavor remained.
その一方で、容器詰コーヒー飲料に含まれるコーヒーやミルクの含有量を既存品と比較して増量する処方を採用した商品も数多く上市されている。しかし、容器詰コーヒー飲料中のコーヒー液やミルクを増量すると、浮遊物や沈殿物（以下、まとめて沈殿物と呼ぶ）が発生しやすくなることから商品価値が低下するという問題があった。 On the other hand, there are many products on the market that adopt a prescription that increases the content of coffee and milk contained in a packaged coffee beverage compared to existing products. However, when the amount of coffee liquid or milk in the container-packed coffee beverage is increased, there is a problem that the product value is lowered because floating matters and precipitates (hereinafter collectively referred to as precipitates) are easily generated.
コーヒー飲料において沈殿物の発生を抑制する方法としては、様々な方法がこれまでに提案されている。例えば、クズウコン科の植物から得られるタンパク質を添加することにより沈殿物の発生を抑制したコーヒー飲料や沈殿物発生抑制方法が知られている（特許文献１）。 Various methods have been proposed so far for suppressing the generation of precipitates in coffee beverages. For example, a coffee beverage or a precipitate generation suppression method is known in which generation of a precipitate is suppressed by adding a protein obtained from a plant of the family Kudzuaceae (Patent Document 1).
また、クロロゲン酸類を高濃度にすることにより、長期間の保存時の沈殿発生を抑制した容器詰コーヒー飲料や沈殿発生抑制方法も知られている（特許文献２）。 Moreover, the container-packed coffee drink which suppressed generation | occurrence | production of the precipitation at the time of long-term storage by making chlorogenic acids high concentration and the method for suppressing the precipitation generation are also known (patent document 2).
さらに、配合するミルクを予備加熱しておき、得られたコーヒーとミルクとを混合することにより沈殿発生を抑制したコーヒー飲料や沈殿発生抑制方法も知られている（特許文献３）。 Furthermore, a coffee beverage and a method for suppressing precipitation are also known in which milk to be blended is preheated and the resulting coffee and milk are mixed to suppress the occurrence of precipitation (Patent Document 3).
また、水相に親水性酸化防止剤を添加し、かつ油相に親油性酸化防止剤を添加することにより加熱殺菌後の沈殿生成を抑制したコーヒー飲料や沈殿発生抑制方法も知られている（特許文献４）。 There are also known coffee beverages and methods for suppressing precipitation by suppressing the formation of precipitates after heat sterilization by adding a hydrophilic antioxidant to the aqueous phase and adding a lipophilic antioxidant to the oil phase ( Patent Document 4).
しかし、沈殿発生を抑制する方法として特別な成分を添加すると、コーヒー飲料が本来有する呈味性や香味性のバランスを保持することが極めて難しくなる。また、コストも余分にかかるため製造原価の大幅な上昇をもたらす可能性がある。一方、製造工程に工夫を施して沈殿発生抑制する方法は、工程が複雑化して工業的な実用化が困難である場合がある。また、複雑化した工程を経るとどうしても最終製品において品質のブレが生じやすくなり、品質が均一化した商品を消費者に提供することが困難となる。さらに管理コストの向上にもつながるため好ましくない。 However, when a special component is added as a method for suppressing the occurrence of precipitation, it becomes extremely difficult to maintain the balance of taste and flavor inherent in coffee beverages. In addition, the cost is extra, which may lead to a significant increase in manufacturing costs. On the other hand, the method of suppressing the occurrence of precipitation by devising the manufacturing process may make the process complicated and difficult to put into practical use. In addition, when the complicated process is performed, quality blur tends to occur in the final product, and it becomes difficult to provide a consumer with a product with uniform quality. Furthermore, it leads to an improvement in management cost, which is not preferable.
このため、コーヒー飲料、特にコーヒー液とミルク成分を高配合したコーヒー飲料で発生する沈殿物を抑制しながらも呈味性や香味性に優れており、特別な成分の添加や製造工程の複雑化をすることなく安定供給することができる容器詰コーヒー飲料やその製造方法、そして沈殿物の発生抑制方法が飲料業界で求められていた。 For this reason, it is excellent in taste and flavor while suppressing precipitates generated in coffee beverages, especially coffee beverages with high blending of coffee liquid and milk components, adding special ingredients and complicating the manufacturing process There has been a demand in the beverage industry for a containerized coffee beverage that can be stably supplied without having to be used, a method for producing the same, and a method for suppressing the generation of precipitates.
本発明の課題は、コーヒー飲料における劣化や沈殿発生が抑制され、呈味性や香味性に優れた容器詰コーヒー飲料やその製造方法、及びコーヒー飲料の劣化抑制方法や沈殿物発生抑制方法を提供することである。 An object of the present invention is to provide a containerized coffee beverage and a method for producing the same, and a method for suppressing deterioration of coffee beverage and a method for suppressing precipitate generation, in which deterioration and precipitation in coffee beverages are suppressed and taste and flavor are excellent. It is to be.
本発明者らは、コーヒー抽出物（コーヒーエキス）と炭酸水素ナトリウム(重炭酸ナトリウム、重曹)とをコーヒー飲料に配合するにあたって、両者の配合割合を最適範囲内に設計することにより、コーヒー飲料の劣化抑制効果や沈殿物発生抑制効果が得られることを見出し、本発明を完成するに至った。 When blending coffee extract (coffee extract) and sodium bicarbonate (sodium bicarbonate, baking soda) in a coffee beverage, the present inventors designed the blending ratio of the two within an optimum range, thereby It has been found that a deterioration suppressing effect and a precipitate generation suppressing effect can be obtained, and the present invention has been completed.
すなわち本発明は、
１． カフェイン含有量が０．５〜１５重量％であるコーヒー抽出物と、１３５０〜１７５０ｐｐｍの炭酸水素ナトリウムとを含有することを特徴とする容器詰コーヒー飲料、
２． コーヒー抽出物の含有量が８．９重量％未満であることを特徴とする上記１記載の容器詰コーヒー飲料、
３． コーヒー抽出物がコーヒー抽出液の濃縮物であることを特徴とする上記１又は２に記載の容器詰コーヒー飲料、
４． 加温販売用であることを特徴とする上記１〜３のいずれか記載の容器詰コーヒー飲料、
５． プラスチック容器に充填されていることを特徴とする上記１〜４のいずれか記載の容器詰コーヒー飲料、
６． 沈殿物の発生が抑制されたことを特徴とする上記１〜５のいずれか記載の容器詰コーヒー飲料、
７． 沈殿物の発生が殺菌直後に生じるものであることを特徴とする上記６記載の容器詰コーヒー飲料、
８． カフェイン含有量が０．５〜１５重量％であるコーヒー抽出物と、１３５０〜１７５０ｐｐｍの炭酸水素ナトリウムとを配合することを特徴とする容器詰コーヒー飲料の沈殿物の発生抑制方法、
９． コーヒー抽出物の含有量が８．９重量％未満に調整することを特徴とする上記８記載の容器詰コーヒー飲料の沈殿物発生抑制方法、
１０． 沈殿物の発生が殺菌直後に生じるものであることを特徴とする上記８又は９記載の容器詰コーヒー飲料の沈殿物発生抑制方法、
に関する。
That is, the present invention
1. A containerized coffee drink comprising a coffee extract having a caffeine content of 0.5 to 15% by weight and 1350 to 1750 ppm of sodium bicarbonate,
2. 2. The packaged coffee drink according to 1 above, wherein the content of the coffee extract is less than 8.9% by weight,
3. The containerized coffee beverage according to 1 or 2 above, wherein the coffee extract is a concentrate of a coffee extract,
4). The container-packed coffee drink according to any one of 1 to 3 above, which is for warming sale,
5). The container-packed coffee drink according to any one of the above 1 to 4, which is filled in a plastic container,
6). The container-packed coffee drink according to any one of 1 to 5 above, wherein generation of precipitates is suppressed,
7). The container-packed coffee drink according to 6 above, wherein the generation of precipitate occurs immediately after sterilization,
8). A method for suppressing the occurrence of precipitates in a containerized coffee beverage, comprising blending a coffee extract having a caffeine content of 0.5 to 15% by weight and sodium hydrogen carbonate of 1350 to 1750 ppm,
9. The method for suppressing the occurrence of precipitates in a packaged coffee beverage according to 8 above, wherein the content of the coffee extract is adjusted to less than 8.9% by weight,
10. The method for suppressing the occurrence of precipitates in a packaged coffee beverage according to 8 or 9 above, wherein the generation of precipitates occurs immediately after sterilization,
About.
本発明は、劣化抑制効果や沈殿物発生抑制効果を備え、かつ呈味性や香味性に優れた容器詰コーヒー飲料やその製造方法を提供することができる。また、本発明は、コーヒー飲料の劣化抑制方法や沈殿物発生抑制方法を提供することができる。 INDUSTRIAL APPLICABILITY The present invention can provide a containerized coffee beverage having a deterioration suppressing effect and a precipitate generation suppressing effect and excellent in taste and flavor and a method for producing the same. Moreover, this invention can provide the deterioration suppression method of a coffee drink, and the precipitation generation | occurrence | production suppression method.
本発明においてコーヒー抽出物とは、コーヒー原料豆を焙煎後に粉砕したものを熱水抽出したものをいい、コーヒー抽出液の濃縮物とは、前記工程に加えて凍結濃縮などの濃縮工程をさらに経て得られたものをいうが、かかる工程に加えて濾過工程や遠心分離工程などの清澄化工程や、加熱殺菌、ＵＶ殺菌などの殺菌工程や、品質保持のための冷凍工程や乾燥工程や凍結乾燥工程などや、運搬の簡便性を図るための容器充填工程などを経て得られたものであっても良い。また本発明に用いられるコーヒー抽出物は、液体であっても固体であってもよいが、作業工程の簡便性から液体（コーヒー抽出液）が好ましい。また、本発明のコーヒー抽出物は、公知の方法により製造したものであってもよい。 In the present invention, the coffee extract refers to a product obtained by hot water extraction of a coffee raw material beans that have been roasted after roasting, and the coffee extract concentrate further includes a concentration step such as freeze concentration in addition to the above steps. In addition to such processes, the clarification process such as filtration process and centrifugation process, sterilization process such as heat sterilization and UV sterilization, freezing process and drying process for freezing, and freezing It may be obtained through a drying process or a container filling process for ease of transportation. Further, the coffee extract used in the present invention may be liquid or solid, but liquid (coffee extract) is preferable from the viewpoint of simplicity of work process. Moreover, the coffee extract of this invention may be manufactured by a well-known method.
本発明のコーヒー抽出物の製造に用いるコーヒー豆の産地としては、ブラジル、コロンビア、タンザニア、モカ等が挙げられるが、特に限定されない。また、豆の品種としては、アラビカ種、ロブスタ種等が挙げられる。コーヒー豆は、１種類で用いても、複数の種類をブレンドして用いてもよい。コーヒー豆の焙煎は一般的な方法を用いて行い、各成分の調整に必要な抽出物を得るために焙煎の程度は適宜調整することができる。 Examples of coffee beans used for producing the coffee extract of the present invention include Brazil, Colombia, Tanzania, and mocha, but are not particularly limited. Examples of bean varieties include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended. Coffee beans are roasted using a general method, and the degree of roasting can be appropriately adjusted in order to obtain an extract necessary for adjusting each component.
コーヒー抽出物に含まれる成分には、苦味成分に関与するカフェインや、渋味成分に関与するクロロゲン酸や、酸味に関与するといわれる酢酸・リンゴ酸・クエン酸や、香気に関与するピラジン類などの各種化合物や、ニコチン酸などが含まれている。本発明の効果を十分に享受するためには、本発明で用いるコーヒー抽出物の規格をある程度一定に規定することが好ましい。この点については、例えばコーヒー抽出物中におけるカフェイン含有量の範囲を規定すればよい。本発明におけるコーヒー抽出物中のカフェイン量は、液状ベースで０．５〜１５重量％、好ましくは２〜１２重量％、さらに好ましくは４〜１０重量％、最もこのましくは６〜８重量％の範囲内とするのがよい。 The ingredients contained in the coffee extract include caffeine, which is related to bitter components, chlorogenic acid, which is related to astringency components, acetic acid, malic acid, citric acid which is said to be related to acidity, and pyrazines which are related to aroma. And various compounds such as nicotinic acid. In order to fully enjoy the effects of the present invention, it is preferable to define the standard of the coffee extract used in the present invention to a certain extent. About this point, what is necessary is just to prescribe | regulate the range of caffeine content in a coffee extract, for example. The amount of caffeine in the coffee extract of the present invention is 0.5 to 15% by weight, preferably 2 to 12% by weight, more preferably 4 to 10% by weight, most preferably 6 to 8% by weight on a liquid basis. % Should be within the range.
本発明におけるコーヒー抽出物の配合量は、上記カフェイン量を基準として適宜調節することができる。市販のコーヒー抽出物を用いる場合の配合量には、コーヒー飲料全体に対してコーヒー抽出液の配合量を８．９重量％以下、好ましくは７．９〜８．８９重量％、さらに好ましくは７．９〜８．６重量％、最も好ましくは７．９〜８．２重量％の範囲内に調整すれば、本発明の効果を享受でき、かつ呈味性や香味性に優れたコーヒー飲料が得られる。 The compounding quantity of the coffee extract in this invention can be suitably adjusted on the basis of the said caffeine amount. The blending amount in the case of using a commercially available coffee extract is 8.9% by weight or less, preferably 7.9 to 8.89% by weight, more preferably 7% by weight based on the total coffee beverage. When adjusted to within a range of 9.9 to 8.6% by weight, most preferably 7.9 to 8.2% by weight, a coffee beverage that can enjoy the effects of the present invention and is excellent in taste and flavor. can get.
本発明において炭酸水素ナトリウム（ＮａＨＣＯ３）とは、重炭酸ナトリウム、重炭酸ソーダ、重曹とも呼ばれているものであって、ナトリウムイオンと炭酸水素イオンの塩を指す。本発明における炭酸水素ナトリウムには、公知の方法でもって得られるものを用いることができる他、市販品を用いることもできる。本発明における炭酸水素ナトリウムの配合量は、コーヒー飲料に対して１３５０〜１７５０ｐｐ、好ましくは１４００〜１７００ｐｐｍ、さらに好ましくは１５００〜１６５０ｐｐｍ、最も好ましくは１５００〜１６００ｐｐｍの範囲内に調整すれば、本発明の効果を享受でき、かつ呈味性や香味性に優れたコーヒー飲料が得られる。 In the present invention, sodium bicarbonate (NaHCO 3 ) is also called sodium bicarbonate, sodium bicarbonate, or sodium bicarbonate, and refers to a salt of sodium ion and bicarbonate ion. As the sodium hydrogen carbonate in the present invention, those obtained by known methods can be used, and commercially available products can also be used. The amount of sodium bicarbonate in the present invention is adjusted to 1350 to 1750 pp, preferably 1400 to 1700 ppm, more preferably 1500 to 1650 ppm, and most preferably 1500 to 1600 ppm with respect to the coffee beverage. The coffee drink which can enjoy an effect and was excellent in taste property and flavor is obtained.
本発明の容器詰コーヒー飲料には、所望により、ショ糖、グルコース、フルクトース、キシロース、果糖ブドウ糖液、糖アルコール等の糖分、乳成分、抗酸化剤、ｐＨ調整剤、乳化剤、香料等を添加することができる。乳成分としては、生乳、牛乳、全粉乳、脱脂粉乳、生クリーム、濃縮乳、脱脂乳、部分脱脂乳、れん乳等が挙げられる。本発明のコーヒー飲料のｐＨとしては、３〜７、さらに４〜７、特に５〜７が飲料の安定性の面で好ましい。 If desired, the container-packed coffee beverage of the present invention is added with sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, milk components, antioxidants, pH adjusters, emulsifiers, fragrances and the like. be able to. Examples of the milk component include raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk, and milk. The pH of the coffee beverage of the present invention is preferably 3 to 7, more preferably 4 to 7, and particularly preferably 5 to 7 in terms of beverage stability.
抗酸化剤としては、アスコルビン酸又はその塩、エリソルビン酸又はその塩等が挙げられるが、このうちアスコルビン酸又はその塩等が特に好ましい。 Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, etc. Among them, ascorbic acid or a salt thereof is particularly preferable.
乳化剤としては、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン類、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等が好ましい。 As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like are preferable.
本発明に用いる容器としては、ＰＥＴボトル、缶（アルミニウム、スチール）、紙、プラスチック、レトルトパウチ、瓶（ガラス）等が挙げられる。レトルト殺菌処理への耐用性や加温販売などを考慮する場合には、缶（アルミニウム、スチール）や、強化層や酸素吸収層などを有する強化型プラスチック容器を用いるのが好ましい。 Examples of the container used in the present invention include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), and the like. When considering the durability to retort sterilization treatment and heated sales, it is preferable to use a can (aluminum, steel), a reinforced plastic container having a reinforced layer or an oxygen absorbing layer.
本発明におけるコーヒー抽出物の殺菌処理は、金属缶のように容器に充填後加熱殺菌できる場合にあっては、食品衛生法に定められた殺菌条件で行われる。例えば、ミルク入りコーヒー飲料については、１２４℃で２０分間のレトルト殺菌処理を行う。ＰＥＴボトル、紙容器のようにレトルト殺菌できないものについては、予め食品衛生法に定められた条件と同等の殺菌条件、例えばプレート式熱交換器で高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用される。 In the present invention, the coffee extract is sterilized under the sterilization conditions defined in the Food Sanitation Law if it can be heat sterilized after filling into a container like a metal can. For example, a coffee beverage containing milk is subjected to a retort sterilization treatment at 124 ° C. for 20 minutes. For items such as PET bottles and paper containers that cannot be sterilized by retort, sterilization conditions equivalent to those stipulated in the Food Sanitation Law in advance, such as sterilization at high temperature and short time in a plate heat exchanger, are cooled to a certain temperature. A method such as filling the container is adopted.
本発明における沈殿物とは、コーヒー飲料を製造するにあたって液中に生じる浮遊物や沈殿物をいう。沈殿物は、コーヒー液に含まれるカフェインや、ミルクに含まれるタンパク質や、ｐＨ調整などを目的として添加される炭酸水素ナトリウムなどが主原因として生じると考えられているが、そのメカニズムの詳細についてはいまだ明らかにされていない。本発明の沈殿物は、加熱殺菌（レトルト殺菌）直後に生じた沈殿物を主に指すものであるが、経時的に発生すると予想される沈殿物を排除するものではない。また、沈殿物の発生は目視による確認が最も容易であるが、各種測定機器等を用いて沈殿物の発生を確認することもできる。 The precipitate in the present invention refers to a suspended matter or a precipitate generated in a liquid when producing a coffee beverage. Precipitation is thought to be caused mainly by caffeine contained in coffee liquid, protein contained in milk, sodium bicarbonate added for the purpose of pH adjustment, etc. Yes not yet revealed. The precipitate of the present invention mainly refers to a precipitate generated immediately after heat sterilization (retort sterilization), but does not exclude precipitates that are expected to occur over time. Moreover, although the generation | occurrence | production of a precipitate is the easiest confirmation by visual observation, generation | occurrence | production of a precipitate can also be confirmed using various measuring instruments.
以下に本発明を実施例によってさらに具体的に説明するが、本発明は実施例に限定されるものではない。 Examples The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the examples.
実施例１：
コーヒー抽出物（コーヒーエキス コロンビアＯＨ−１、小川香料社製）、乳化剤（ホモゲン(登録商標)１３７９、三栄源エフ・エフ・アイ社製）、炭酸水素ナトリウム（トクヤマ社製）、殺菌乳、グラニュー糖、イオン交換水を用いて４種類のコーヒー飲料サンプルを作製した。サンプル（１〜４）毎に、コーヒーエキス配合量と炭酸水素ナトリウム量が異なるように処方組し、イオン交換水によるメスアップで調節した。前記原料を混合して濾過して得られたコーヒー液をプラスチック製容器に充填し、サンプル液１〜４を調製した。得られたサンプル液をそれぞれ容器に充填して殺菌処理（レトルト殺菌、１２４℃、２０分）を行った。なお、殺菌処理と加温販売に耐えられるように、プラスチック容器の内部を強化し酸素吸収力を有する４層構造のプラスチック製容器（東洋製罐社製）を採用した。
Example 1:
Coffee extract (coffee extract Colombia OH-1, manufactured by Ogawa Fragrance Co., Ltd.), emulsifier (homogen (registered trademark) 1379, manufactured by Saneigen FFI Co., Ltd.), sodium bicarbonate (produced by Tokuyama Co., Ltd.), pasteurized milk, granulated Four types of coffee beverage samples were prepared using sugar and ion-exchanged water. Each sample (1 to 4) was formulated so that the blended amount of coffee extract and the amount of sodium hydrogen carbonate were different, and adjusted by messing up with ion-exchanged water. The coffee liquid obtained by mixing and filtering the raw materials was filled in a plastic container to prepare sample liquids 1 to 4. The obtained sample liquid was filled in each container and sterilized (retort sterilization, 124 ° C., 20 minutes). A 4-layer plastic container (made by Toyo Seikan Co., Ltd.) was used to strengthen the inside of the plastic container and have an oxygen absorption capacity so that it can withstand sterilization treatment and heated sales.
レトルト殺菌直後のサンプルにおける沈殿物発生度合いを目視で観察した。各サンプルの処方と沈殿物の発生の有無について表１に示す。 The degree of precipitate generation in the sample immediately after retort sterilization was visually observed. Table 1 shows the formulation of each sample and the presence or absence of precipitates.
表１には、乳化剤の添加量を揃えて、コーヒーエキス量と炭酸水素ナトリウム量の数値を変えた場合の試験結果が示されている。具体的には、コーヒーエキスの配合量が７．９０〜８．２０重量％の範囲内であって、炭酸水素ナトリウムの配合量が１６００〜１７００ｐｐｍの範囲内にある場合、コーヒーエキス配合量が７．９０重量％であって、かつ炭酸水素ナトリウム量が１７００ｐｐｍであると沈殿物が発生した（サンプル２：×印）が、これ以外の組合せでは沈殿物が発生しなかった（サンプル１、３、４：○印）。この結果から、沈殿物の発生には、コーヒーエキス量と炭酸水素ナトリウム量とが相互に関与していることがわかった。 Table 1 shows the test results when the amount of the coffee extract and the amount of sodium hydrogen carbonate are changed with the added amount of the emulsifier adjusted. Specifically, when the blending amount of the coffee extract is in the range of 7.90 to 8.20% by weight and the blending amount of sodium bicarbonate is in the range of 1600 to 1700 ppm, the blending amount of the coffee extract is 7 When 90% by weight and the amount of sodium hydrogen carbonate was 1700 ppm, a precipitate was generated (sample 2: x mark), but no precipitate was generated in other combinations (samples 1, 3, and 2). 4: ○). From this result, it was found that the amount of coffee extract and the amount of sodium hydrogen carbonate were mutually involved in the generation of precipitates.
実施例２：
コーヒー抽出物（コーヒーエキス コロンビアＯＨ−１、小川香料社製）、乳化剤（ホモゲン(登録商標)１３７９、三栄源エフ・エフ・アイ社製）、炭酸水素ナトリウム（トクヤマ社製）、殺菌乳、グラニュー糖、イオン交換水を用いて４種類のコーヒー飲料サンプルを作製した。サンプル（５〜８）毎に、コーヒーエキス量と炭酸水素ナトリウム量が異なるように処方組し、イオン交換水によるメスアップで調節した。前記原料を混合して濾過して得られたコーヒー液をプラスチック製容器に充填し、サンプル液５〜８を調製した。得られたサンプル液をそれぞれ容器に充填して殺菌処理（レトルト殺菌、１２４℃、２０分）を行った。なお、殺菌処理と加温販売に耐えられるように、プラスチック容器の内部を強化し酸素吸収力を有する４層構造のプラスチック製容器（東洋製罐社製）を採用した。
Example 2:
Coffee extract (coffee extract Colombia OH-1, manufactured by Ogawa Fragrance Co., Ltd.), emulsifier (homogen (registered trademark) 1379, manufactured by Saneigen FFI Co., Ltd.), sodium bicarbonate (produced by Tokuyama Co., Ltd.), pasteurized milk, granulated Four types of coffee beverage samples were prepared using sugar and ion-exchanged water. Each sample (5 to 8) was formulated so that the amount of coffee extract and the amount of sodium hydrogen carbonate were different, and adjusted by messing up with ion-exchanged water. The coffee liquid obtained by mixing and filtering the raw materials was filled in a plastic container to prepare sample liquids 5 to 8. The obtained sample liquid was filled in each container and sterilized (retort sterilization, 124 ° C., 20 minutes). A 4-layer plastic container (manufactured by Toyo Seikan Co., Ltd.) having a reinforced interior and an oxygen absorption capacity was adopted so that it could withstand sterilization and heated sales.
レトルト殺菌直後のサンプルにおける沈殿物発生度合いを目視で観察した。各サンプルの処方と沈殿物の発生の有無について表２に示す。 The degree of precipitate generation in the sample immediately after retort sterilization was visually observed. Table 2 shows the formulation of each sample and the presence or absence of precipitates.
表２には、乳化剤の添加量を揃えて炭酸水素ナトリウム量の数値を変えた場合の試験結果が示されている。具体的には、炭酸水素ナトリウムの含有量が多すぎても（１８００ｐｐｍ）、少なすぎても（１３００ｐｐｍ）沈殿物が発生することが確認された。なお、表１の結果からは、コーヒーエキス配合量が沈殿物の発生にどのように関与しているかは明らかでない。 Table 2 shows the test results when the amount of sodium bicarbonate was changed with the added amount of emulsifier added. Specifically, it was confirmed that a precipitate was generated even when the content of sodium hydrogen carbonate was too much (1800 ppm) or too little (1300 ppm). In addition, it is not clear from the results of Table 1 how the coffee extract content is involved in the generation of precipitates.
実施例３：
コーヒーエキス（コーヒーエキス コロンビアＯＨ−１、小川香料社製）、乳化剤（ホモゲン(登録商標)１３７９、三栄源エフ・エフ・アイ社製）、炭酸水素ナトリウム（トクヤマ社製）、殺菌乳、グラニュー糖、イオン交換水を用いて６種類のコーヒー飲料サンプルを作製した。サンプル（９〜１４）毎に、コーヒーエキス量と炭酸水素ナトリウム量が異なるように処方組し、イオン交換水によるメスアップで調節した。前記原料を混合して濾過して得られたコーヒー液をプラスチック製容器に充填し、サンプル液９〜１４を調製した。得られたサンプル液をそれぞれ容器に充填して殺菌処理（レトルト殺菌、１２４℃、２０分）を行った。なお、殺菌処理と加温販売に耐えられるように、プラスチック容器の内部を強化し酸素吸収力を有する４層構造のプラスチック製容器（東洋製罐社製）を採用した。
Example 3:
Coffee extract (coffee extract Colombia OH-1, manufactured by Ogawa Fragrance Co., Ltd.), emulsifier (homogen (registered trademark) 1379, manufactured by Saneigen FFI Co., Ltd.), sodium bicarbonate (produced by Tokuyama Co., Ltd.), pasteurized milk, granulated sugar Six types of coffee beverage samples were prepared using ion-exchanged water. Each sample (9-14) was formulated so that the amount of coffee extract and the amount of sodium hydrogen carbonate differed, and adjusted by measuring up with ion-exchanged water. The coffee liquid obtained by mixing and filtering the raw materials was filled in a plastic container to prepare sample liquids 9 to 14. The obtained sample liquid was filled in each container and sterilized (retort sterilization, 124 ° C., 20 minutes). A 4-layer plastic container (made by Toyo Seikan Co., Ltd.) was used to strengthen the inside of the plastic container and have an oxygen absorption capacity so that it can withstand sterilization treatment and heated sales.
レトルト殺菌直後のサンプルにおける沈殿物発生度合いを目視で観察した。各サンプルの処方と沈殿物の発生の有無について表３に示す。 The degree of precipitate generation in the sample immediately after retort sterilization was visually observed. Table 3 shows the formulation of each sample and the presence or absence of precipitates.
表３には、乳化剤の添加量を揃えて、コーヒーエキス量と炭酸水素ナトリウム量の数値を変えた場合の試験結果が示されている。具体的には、コーヒーエキスの配合量が８．９重量％以下、より詳細には７．９０〜８．６０重量％の範囲内であれば沈殿物の発生は確認されなかったが、コーヒーエキスの配合量が８．９０重量％以上では沈殿物の発生が確認された。一方、炭酸水素ナトリウムの含有量が１３００ｐｐｍを超える場合には、１５００ｐｐｍ（サンプル１４）を除いて沈殿物の発生が抑制された。 Table 3 shows test results when the amount of the coffee extract and the amount of sodium bicarbonate are changed with the amount of the emulsifier added. Specifically, when the blending amount of the coffee extract is 8.9% by weight or less, and more specifically within the range of 7.90 to 8.60% by weight, the occurrence of precipitates was not confirmed. The occurrence of precipitates was confirmed at a blending amount of 8.90% by weight or more. On the other hand, when the content of sodium bicarbonate exceeded 1300 ppm, the generation of precipitates was suppressed except for 1500 ppm (sample 14).
考察：
上記実施例１〜３の結果からは、以下の点が明らかになった。すなわち、コーヒー飲料の沈殿物の発生には、コーヒーエキス含有量と炭酸水素ナトリウム含有量との両方が関与している（実施例１）。また、コーヒー飲料中の炭酸水素ナトリウム含有量は、多すぎても少なくても沈殿物が発生するが、特定の範囲内であればかかる沈殿物は発生しない。具体的には、炭酸水素ナトリウム含有量が１３００〜１８００ｐｐｍであれば、沈殿物は発生しない（実施例２）。さらに、コーヒーエキスの配合量が７．９０〜８．６０重量％の範囲内であれば沈殿物の発生は確認されなかったが、コーヒーエキスの配合量が８．９０以上では沈殿物の発生が確認された（実施例３）。
Discussion:
From the results of Examples 1 to 3, the following points became clear. That is, both the coffee extract content and the sodium hydrogen carbonate content are involved in the generation of the precipitate of the coffee beverage (Example 1). Moreover, although a sodium hydrogen carbonate content in the coffee beverage is too large or small, a precipitate is generated, but if it is within a specific range, such a precipitate is not generated. Specifically, when the sodium hydrogen carbonate content is 1300 to 1800 ppm, no precipitate is generated (Example 2). Furthermore, if the blending amount of the coffee extract is within the range of 7.90 to 8.60% by weight, the generation of precipitates was not confirmed, but if the blending amount of the coffee extract was 8.90 or more, the generation of precipitates was not observed. It was confirmed (Example 3).
以上から、コーヒー飲料中のコーヒーエキス量を７．９０〜８．６０重量％に調節し、かつ炭酸水素ナトリウム量を１３００〜１８００ｐｐｍに調節すれば、該コーヒー飲料における沈殿物の発生を抑制できることが示された。 From the above, if the amount of the coffee extract in the coffee beverage is adjusted to 7.90 to 8.60% by weight and the amount of sodium bicarbonate is adjusted to 1300 to 1800 ppm, the occurrence of precipitates in the coffee beverage can be suppressed. Indicated.
Claims (10)
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| KR101179199B1 (en) | 2009-11-05 | 2012-09-03 | 주식회사 빙그레 | Preparation method of espresso coffee beverage |
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| JPH02222647A (en) * | 1989-02-22 | 1990-09-05 | Ajinomoto Co Inc | Production of coffee beverage |
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| KR101179199B1 (en) | 2009-11-05 | 2012-09-03 | 주식회사 빙그레 | Preparation method of espresso coffee beverage |
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