JP2014023482A - Carbonated coffee beverage - Google Patents
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Abstract
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本発明は、炭酸コーヒー飲料、およびその製造方法に関する。特に、コーヒー本来の味わいが保持された炭酸コーヒー飲料、およびその製造方法に関する。 The present invention relates to a carbonated coffee beverage and a method for producing the same. In particular, the present invention relates to a carbonated coffee beverage that retains the original taste of coffee and a method for producing the same.
コーヒーは香味に優れた飲料であり、かつ含有するカフェインなどの生理活性物質によるリフレッシュ効果を期待して日常生活のさまざまな場面で飲用されている。一方、炭酸飲料はその清涼感から、緊張感が継続する際のリフレッシュ効果を期待して飲用される。 Coffee is a beverage with excellent flavor and is drunk in various scenes of daily life in anticipation of the refreshing effect of physiologically active substances such as caffeine contained therein. On the other hand, carbonated drinks are drunk with the refreshing feeling, expecting a refreshing effect when the feeling of tension continues.
炭酸を含有するコーヒー飲料を摂取すれば両者による相乗効果が期待されるため、これまでさまざまな炭酸コーヒー飲料の開発が試みられてきた。 Since a synergistic effect can be expected by ingesting a coffee beverage containing carbonic acid, development of various carbonated coffee beverages has been attempted so far.
しかしながら、コーヒーをベースとするガス含有飲料は、コーヒー由来の不溶性固形分などにより、充填時および開栓時に泡噴きが発生するという問題がある。このためコーヒー水溶液のｐＨを３〜４．５程度に調整することによりあらかじめ不溶性固形分を凝集沈殿させて炭酸化する方法が報告されている（特許文献１、２）。しかし、通常の方法で抽出されるコーヒー抽出液のｐＨはほぼ中性付近（ｐＨ５〜６）であり、これを酸性領域（ｐＨ３〜４．５程度）に調整すると酸味料によってコーヒー本来の味わいが失われるなどの問題がある。 However, a gas-based beverage based on coffee has a problem that foam squirts when filling and opening due to insoluble solids derived from coffee. For this reason, a method of coagulating and precipitating insoluble solids in advance by adjusting the pH of the aqueous coffee solution to about 3 to 4.5 has been reported (Patent Documents 1 and 2). However, the pH of the coffee extract extracted by the usual method is almost neutral (pH 5-6), and when this is adjusted to the acidic region (about pH 3-4.5), the original taste of the coffee is brought about by the acidulant. There are problems such as being lost.
また、限外ろ過により不溶性成分を除去する方法も報告されている（特許文献３）。しかし、微生物の生育を抑制するためにコーヒー液をクエン酸によってｐＨ４未満に調整する必要があり、味わいが失われるという問題がある。 A method for removing insoluble components by ultrafiltration has also been reported (Patent Document 3). However, in order to suppress the growth of microorganisms, it is necessary to adjust the coffee liquor to less than pH 4 with citric acid, and there is a problem that the taste is lost.
本発明の目的は、コーヒー飲料の特徴および炭酸飲料の特徴を併せ持ち、かつコーヒー本来の味わいが保持された飲料を提供することである。 An object of the present invention is to provide a beverage having the characteristics of a coffee beverage and the characteristics of a carbonated beverage and retaining the original taste of coffee.
発明者らは、上記課題を解決するために鋭意検討を重ねた結果、コーヒー固形分を０．１７〜２．３３重量％に調整し、さらにｐＨを４．０〜６．５に調整した後、ガス圧を０．８〜４．０kgf/cm２に調整して容器に充填することによりコーヒー本来の味わいを供えた炭酸コーヒー飲料を提供することができることを見出し、本発明を完成した。 As a result of intensive studies to solve the above problems, the inventors have adjusted the coffee solid content to 0.17 to 2.33% by weight and further adjusted the pH to 4.0 to 6.5. The present inventors have found that a carbonated coffee beverage having the original taste of coffee can be provided by adjusting the gas pressure to 0.8 to 4.0 kgf / cm 2 and filling the container.
すなわち、これに限定されるものではないが、本発明は以下に関する。
（１）ガス付与前のｐＨが４．０〜６．５、ガス圧が０．８〜４．０kgf/cm２、コーヒー固形分が０．１７〜２．３３重量％である、容器詰め炭酸コーヒー飲料。
（２）コーヒー固形分が０．３３〜２．００重量％である、（１）記載の炭酸コーヒー飲料。
（３）コーヒー固形分が０．５０〜１．８５重量％である、（１）記載の炭酸コーヒー飲料。
（４）前記ｐＨが４．２以上である、（１）〜（３）のいずれかに記載の炭酸コーヒー飲料。
（５）前記ｐＨが４．５以上である、（１）〜（３）のいずれかに記載の炭酸コーヒー飲料。
（６）前記ｐＨが４．７以上である、（１）〜（３）のいずれかに記載の炭酸コーヒー飲料。
（７）前記ｐＨが５．０以上である、（１）〜（３）のいずれかに記載の炭酸コーヒー飲料。
（８）ガス圧が１．０〜３．５kgf/cm２である、（１）〜（７）のいずれかに記載の炭酸コーヒー飲料。
（９）ガス圧が１．５〜３．５kgf/cm２である、（１）〜（７）のいずれかに記載の炭酸コーヒー飲料。
（１０）無菌充填装置によって充填された、（１）〜（９）のいずれかに記載の炭酸コーヒー飲料。
（１１）容器詰め炭酸コーヒー飲料の製造方法であって、
ｉ）コーヒー固形分を０．１７〜２．３３重量％に調整する工程、
ii）ｐＨを４．０〜６．５に調整する工程、
iii）ガス圧を０．８〜４．０kgf/cm２に調整する工程、および
iv）得られた飲料を無菌充填装置によって充填する工程、
を含む、前記方法。
（１２）工程ｉ）において、コーヒー固形分を０．５０〜１．８５重量％に調整する、（１１）記載の炭酸コーヒー飲料の製造方法。
（１３）工程ii)において、ｐＨを４．７〜６．５に調整する、（１１）または（１２）記載の炭酸コーヒー飲料の製造方法。
That is, although not limited to this, the present invention relates to the following.
(1) Container-packed carbonic acid having a pH of 4.0 to 6.5 before gas application, a gas pressure of 0.8 to 4.0 kgf / cm 2 , and a coffee solid content of 0.17 to 2.33 wt%. Coffee drink.
(2) The carbonated coffee beverage according to (1), wherein the coffee solid content is 0.33 to 2.00% by weight.
(3) The carbonated coffee beverage according to (1), wherein the coffee solid content is 0.50 to 1.85% by weight.
(4) The carbonated coffee beverage according to any one of (1) to (3), wherein the pH is 4.2 or more.
(5) The carbonated coffee beverage according to any one of (1) to (3), wherein the pH is 4.5 or more.
(6) The carbonated coffee beverage according to any one of (1) to (3), wherein the pH is 4.7 or more.
(7) The carbonated coffee beverage according to any one of (1) to (3), wherein the pH is 5.0 or more.
(8) The carbonated coffee beverage according to any one of (1) to (7), wherein the gas pressure is 1.0 to 3.5 kgf / cm 2 .
(9) The carbonated coffee beverage according to any one of (1) to (7), wherein the gas pressure is 1.5 to 3.5 kgf / cm 2 .
(10) The carbonated coffee beverage according to any one of (1) to (9), which is filled by an aseptic filling device.
(11) A method for producing a containerized carbonated coffee drink,
i) adjusting the coffee solids to 0.17 to 2.33 wt%;
ii) adjusting the pH to 4.0-6.5,
iii) adjusting the gas pressure to 0.8 to 4.0 kgf / cm 2 , and
iv) filling the obtained beverage with an aseptic filling device;
Said method.
(12) The method for producing a carbonated coffee beverage according to (11), wherein the coffee solid content is adjusted to 0.50 to 1.85% by weight in step i).
(13) The method for producing a carbonated coffee beverage according to (11) or (12), wherein the pH is adjusted to 4.7 to 6.5 in step ii).
本発明によれば、ｐＨ、ガス圧、およびコーヒー固形分を所定の範囲内に調整することにより、コーヒー飲料と炭酸飲料の特徴を併せ持ち、かつ充填時および開栓時の泡噴きの問題も生じない炭酸コーヒー飲料を提供することができる。 According to the present invention, the pH, gas pressure, and coffee solid content are adjusted within a predetermined range, so that the characteristics of coffee drinks and carbonated drinks are combined, and there is also a problem of foam blowing at the time of filling and opening. No carbonated coffee drinks can be provided.
本発明は、ｐＨ、ガス圧、およびコーヒー固形分が所定の範囲内に調整された炭酸コーヒー飲料に関する。
本発明でいう炭酸コーヒー飲料とは、コーヒー成分を含有する炭酸飲料であればどのようなものであってもよい。公正取引委員会が定めるところの「コーヒー飲料などの表示に関する公正競争規約」では、コーヒー入り炭酸飲料の定義としてコーヒー生豆換算１％以上含有とされているが、本発明の炭酸コーヒー飲料はこれに限定されるものではない。
The present invention relates to a carbonated coffee beverage in which pH, gas pressure, and coffee solid content are adjusted within predetermined ranges.
The carbonated coffee beverage as referred to in the present invention may be any carbonated beverage containing a coffee component. According to the “Fair Competition Rules for the Labeling of Coffee Beverages” established by the Fair Trade Commission, the definition of carbonated beverages containing coffee is 1% or more in terms of green coffee beans. It is not limited to.
本発明の炭酸コーヒー飲料は、例えば、コーヒー抽出液に、必要に応じて甘味料、ｐＨ調整剤、フレーバー成分、着色料、保存料等を加えて調合液を作成し、次いで、これに所定のガス圧となるように常法により炭酸ガスを圧入した後、容器に充填する方法で調製することができる。 The carbonated coffee beverage of the present invention is prepared, for example, by adding a sweetener, a pH adjuster, a flavor component, a colorant, a preservative and the like to a coffee extract as necessary, and then preparing a prescribed solution. It can be prepared by a method in which carbon dioxide gas is injected by a conventional method so as to obtain a gas pressure, and then filled into a container.
コーヒー抽出液の原料となるコーヒー豆は、特に制限なくいずれの種であってもよい。例えばアラビカ種、ロブスタ種などが挙げられる。焙煎の度合（通常、浅煎り、中煎り、深煎りの順に表現される）についても、特に限定されない。 The coffee beans used as the raw material for the coffee extract may be any seed without particular limitation. For example, Arabica and Robusta are listed. The degree of roasting (usually expressed in the order of light roasting, medium roasting and deep roasting) is not particularly limited.
コーヒー抽出液は、濃縮液、フリーズドライ粉末溶液などを使用することができ、これら溶液はクロスフロー濾過、遠心分離などの通常の方法により、泡噴きの原因となる微粒子を除去したのちのコーヒー抽出液を使用することができる。また、酵素処理などにより不溶性固形分を可溶化させたコーヒー抽出液も好適に使用できる。 Concentrated liquid, freeze-dried powder solution, etc. can be used as the coffee extract, and these solutions are extracted after removing fine particles that cause bubbles by usual methods such as cross-flow filtration and centrifugation. Liquid can be used. A coffee extract in which insoluble solids are solubilized by enzyme treatment or the like can also be used favorably.
本発明の炭酸コーヒー飲料は、所定の範囲内のｐＨ、ガス圧、およびコーヒー固形分を有する。それらが所定の範囲内である炭酸コーヒー飲料は、炭酸の爽快感を有しつつ、コーヒー感・苦味・後口のよさ・酸味等の評価、および総合評価の高い飲料である。 The carbonated coffee beverage of the present invention has a pH, gas pressure, and coffee solids within a predetermined range. The carbonated coffee beverages in which they are within a predetermined range are beverages that have a refreshing feeling of carbonation, and have a high evaluation of coffee feeling, bitterness, good mouthfeel, acidity, and the like, and a high overall evaluation.
本明細書においてガス圧とは炭酸ガス圧のことをいい、また便宜上炭酸コーヒー飲料のｐＨは、炭酸ガスを付与する前の状態のｐＨをいう。本明細書でいう「酸性」とはｐＨ４．５以下をいい、「中性」とはｐＨ４．５〜ｐＨ７．０をいう。 In this specification, the gas pressure refers to the carbon dioxide pressure, and for convenience, the pH of the carbonated coffee beverage refers to the pH before the carbon dioxide is applied. As used herein, “acidic” refers to a pH of 4.5 or less, and “neutral” refers to a pH of 4.5 to 7.0.
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ナトリウム・カリウム塩、および、その他食品衛生法上使用可能なｐＨ調整剤・酸味料が挙げられる。 A general pH adjuster can be used to adjust the pH. Examples of such a pH adjuster include bases such as sodium hydroxide and potassium hydroxide, sodium bicarbonate, sodium carbonate, potassium bicarbonate, and carbonate. Sodium, potassium salts such as potassium, disodium hydrogen phosphate, sodium citrate, potassium citrate, sodium acetate, potassium acetate, sodium L-ascorbate, and other pH adjusters and acidulants that can be used in the Food Sanitation Act Is mentioned.
製造工程の途中で酸味料などによりｐＨを低下させることは味わいの面から好ましくなく、水酸化ナトリウム・カリウムおよびその塩などのアルカリ性のｐＨ調整剤を使用することが好ましい。 It is not preferable from the aspect of taste to lower the pH with a sour agent during the production process, and it is preferable to use an alkaline pH adjuster such as sodium hydroxide / potassium and its salt.
ｐＨの調整は前記ｐＨ調整剤・酸味料を用いるほか、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は、４．０〜６．５の範囲が好ましく、より好ましくは４．２〜６．５、さらに好ましくは４．５〜６．５、さらに好ましくは４．７〜６．５、さらに好ましくは５．０〜６．５である。
The pH can be adjusted to a predetermined pH by using the pH adjuster / acidulant and mixing coffee extracts having different pHs.
The pH is preferably in the range of 4.0 to 6.5, more preferably 4.2 to 6.5, still more preferably 4.5 to 6.5, still more preferably 4.7 to 6.5, and even more preferably. Is 5.0 to 6.5.
ここで、上記の通り、便宜上炭酸コーヒー飲料のｐＨは、炭酸ガスを付与する前の状態のｐＨを記載しているが、充填後の容器詰め飲料を開栓して脱気することで炭酸ガス付与前のｐＨを求めることができる。 Here, as described above, for convenience, the pH of the carbonated coffee beverage is the pH before the carbon dioxide gas is applied, but the carbon dioxide gas is obtained by opening the container-packed beverage after filling and degassing it. The pH before application can be determined.
コーヒー固形分とは、原料となるコーヒー抽出液（濃縮コーヒーエキスやインスタントコーヒーを溶解させた溶液を含む）の固形分を２０℃における糖用屈折計示度（Ｂｒｉｘ）より求めた質量をいう。具体的には、原料となるコーヒー抽出液を、糖用屈折計示度（アタゴRX-5000等）を用いて測定した値に、使用したコーヒー抽出液量（ｇ）を乗ずることによって、コーヒー固形分を算出することができる。求められたコーヒー固形分（ｇ）から算出される飲料中のコーヒー固形分濃度は０．１７〜２．３３重量％以上が好ましく、より好ましくは０．３３〜２．００重量％、さらに好ましくは０．５０〜１．８５重量％である。 The coffee solid content means a mass obtained by obtaining the solid content of a coffee extract (including a solution in which a concentrated coffee extract or instant coffee is dissolved) as a raw material from a refractometer for sugar (Brix) at 20 ° C. Specifically, the coffee extract used as a raw material is multiplied by the amount of coffee extract used (g) by the value measured using a refractometer reading for sugar (Atago RX-5000 etc.). Minutes can be calculated. The coffee solid content concentration in the beverage calculated from the determined coffee solid content (g) is preferably 0.17 to 2.33% by weight or more, more preferably 0.33 to 2.00% by weight, and still more preferably. 0.50 to 1.85% by weight.
本発明の炭酸コーヒー飲料のガス圧は、特別な場合を除き、20℃における容器内におけるガス圧をいう。圧力の測定は、当業者にはよく知られた標準的な手法で測定することができる。測定には、従来技術の自動測定装置を用いてもよいが、京都電子工業株式会社製のガスボリューム測定装置ＧＶＡ−５００Ａを使用することが望ましい。また、その際の測定条件は下記のとおりに設定することが望ましい。 The gas pressure of the carbonated coffee beverage of the present invention refers to the gas pressure in the container at 20 ° C. unless otherwise specified. The pressure can be measured by standard techniques well known to those skilled in the art. For the measurement, a conventional automatic measuring device may be used, but it is desirable to use a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd. Moreover, it is desirable to set the measurement conditions at that time as follows.
飲料中の炭酸ガス量は、ガス圧（kgf/cm2又はMPa）で表わすほか、20℃におけるガスボリューム（g/kg又はw/w％）で表わすこともできる。ガス圧とガスボリュームとは適宜換算可能である。ガス圧は、０．８〜４．０kgf/cm2が好ましく、より好ましくは１．０〜３．５kgf/cm2であり、さらに好ましくは１．５〜３．５kgf/cm2である。 The amount of carbon dioxide in the beverage can be expressed not only by gas pressure (kgf / cm 2 or MPa) but also by gas volume at 20 ° C. (g / kg or w / w%). The gas pressure and the gas volume can be converted as appropriate. Gas pressure is preferably 0.8~4.0kgf / cm2, more preferably 1.0~3.5kgf / cm 2, more preferably from 1.5~3.5kgf / cm 2.
本発明の炭酸コーヒー飲料は、炭酸の爽快感を有しつつ、コーヒー感・苦味・後口のよさ・酸味等の評価、および総合評価の高い飲料である。炭酸コーヒー飲料の香味等の評価は官能評価によって行うことができる。例えば、コーヒー感・苦味・後口のよさ・酸味等を指標に用いることができる。それぞれの項目の評価に加えて、総合評価として炭酸コーヒー飲料としての香味バランスの評価も行うこともできる。 The carbonated coffee beverage of the present invention has a refreshing feeling of carbonation, and is a beverage having a high evaluation of coffee feeling, bitterness, good mouth feel, sourness, etc., and a high overall evaluation. Evaluation of the flavor etc. of a carbonated coffee drink can be performed by sensory evaluation. For example, coffee feeling, bitterness, good mouthfeel, sourness, etc. can be used as indicators. In addition to the evaluation of each item, evaluation of flavor balance as a carbonated coffee drink can also be performed as a comprehensive evaluation.
本発明の炭酸コーヒー飲料は、当業者によく知られたコーヒー飲料の製造方法の各工程に加えて、炭酸ガスを供給する工程を含む。具体的には、ｉ）コーヒー固形分を０．１７〜２．３３重量％に調整する工程、ii）ｐＨを４．０〜６．５に調整する工程の後に、iii）ガス圧を０．８〜４．０ｋｇf／ｃｍ２に調整する工程を行う。そして、iv）得られた飲料を無菌充填装置によって充填する工程を含む。 The carbonated coffee beverage of the present invention includes a step of supplying carbon dioxide gas in addition to each step of a method for producing a coffee beverage well known to those skilled in the art. Specifically, after i) the step of adjusting the coffee solid content to 0.17 to 2.33% by weight, ii) the step of adjusting the pH to 4.0 to 6.5, iii) the gas pressure is adjusted to 0.5. The process of adjusting to 8-4.0 kgf / cm < 2 > is performed. And iv) a step of filling the obtained beverage with an aseptic filling device.
本発明の炭酸コーヒー飲料には、必要に応じて、飲料に通常配合される原料、例えば、カラメル等の着色剤又は色素、消泡剤、増粘剤、乳化剤を配合してもよい。
本発明の炭酸コーヒー飲料は、保存可能な容器（例えば、プラスチックボトル、瓶、缶、パック）に充填される。好ましくは再栓できる蓋材を有する容器であり、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、アルミ、スチールなどの金属製のボトル缶を例示することができる。好ましくは、本発明の炭酸コーヒー飲料は無菌充填機によって容器詰めされる。無菌充填機により充填された場合は、常温保存であっても長期間香味が保持される。
If necessary, the carbonated coffee beverage of the present invention may be blended with raw materials that are usually blended in beverages, for example, colorants such as caramel or pigments, antifoaming agents, thickeners, and emulsifiers.
The carbonated coffee beverage of the present invention is filled in a storable container (for example, a plastic bottle, a bottle, a can, or a pack). Preferably, it is a container having a lid material that can be re-filled, and examples thereof include a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), and a bottle can made of metal such as aluminum and steel. Preferably, the carbonated coffee beverage of the present invention is packaged by an aseptic filling machine. When filled with an aseptic filling machine, the flavor is maintained for a long time even at room temperature storage.
無菌充填装置とは首部にネックリングとキャップ締め用のねじを備えたペットボトル等の容器に炭酸飲料等の液体を充填する装置をいい、具体的には炭酸ガスにより液貯留部に背圧が加えられている炭酸飲料等の液を容器に充填する充填装置に関し、特に、充填される飲料液と炭酸ガスを無菌状態とし、充填バルブ周辺を無菌加圧ガスで囲うなどして容器内面および充填内容物を無菌的に保ったまま充填・密封する充填装置をいう。 An aseptic filling device is a device that fills a container such as a plastic bottle with a neck ring and a screw for tightening a cap at the neck, and specifically, a back pressure is applied to the liquid reservoir by carbon dioxide gas. The present invention relates to a filling device that fills a container with a liquid such as carbonated beverage, and in particular, fills the container inner surface and filling by making the beverage liquid and carbon dioxide gas to be filled sterile and surrounding the filling valve with sterile pressurized gas. A filling device that fills and seals contents while keeping them sterile.
以下、本発明を、実施例を挙げて説明するが、本発明はこれらに限定されるものではない。
試験例１
（コーヒー固形分によるコーヒー感の評価）
コーヒー原料として、インスタントコーヒーを用いた。インスタントコーヒーに適量の温水を添加してコーヒー飲料（コーヒー固形分：０．１〜２．６７重量％）を得た。さらに、ｐＨ調整剤（炭酸水素ナトリウム）によりｐＨを５．６に調整した。調整したサンプル１０点について、カフェイン濃度を測定した。コーヒー感、苦味、後口、酸味について官能評価を行い、総合評価した結果を表１に示す。
なお、官能評価試験はコーヒー感・苦味・後口のよさについては強い（５点）・弱い（１点）とする５段階評価で実施した。酸味については、弱い（５点）・強い（１点）とする５段階で評価した。総合評価については、炭酸コーヒー飲料としての香味バランスに対する評価として、バランスが良い（５点）・悪い（１点）とする５段階で評価した。
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these.
Test example 1
(Evaluation of coffee feeling by coffee solids)
Instant coffee was used as a coffee ingredient. An appropriate amount of warm water was added to the instant coffee to obtain a coffee beverage (coffee solid content: 0.1 to 2.67% by weight). Further, the pH was adjusted to 5.6 with a pH adjuster (sodium bicarbonate). The caffeine concentration was measured for 10 adjusted samples. Table 1 shows the results of a sensory evaluation of coffee feeling, bitterness, back mouth and sourness, and comprehensive evaluation.
In addition, the sensory evaluation test was implemented by five-step evaluation which made strong (5 points) and weak (1 point) about the feeling of coffee, bitterness, and the good mouth. The sourness was evaluated in five levels: weak (5 points) and strong (1 point). About comprehensive evaluation, as evaluation with respect to the flavor balance as a carbonated coffee drink, it evaluated in five steps which are good (5 points) and bad (1 point).
コーヒー固形分量０．１７重量％以上配合したものはコーヒー感を感じられたが、２．００重量％以上配合した場合は苦味が立ちすぎるという評価であった。そこで、好適なコーヒー固形分は０．１７〜２．３３重量％、より好適なコーヒー固形分は０．３３〜２．００重量％、最も好ましいのは０．５０〜１．８５重量％とした。 When the coffee solid content was blended by 0.17% by weight or more, a coffee feeling was felt, but when blended by 2.00% by weight or more, the bitterness was too high. Therefore, the preferred coffee solid content is 0.17 to 2.33% by weight, the more preferred coffee solid content is 0.33 to 2.00% by weight, and the most preferred is 0.50 to 1.85% by weight. .
実施例１
コーヒー固形分を０．１７重量％とし、炭酸水素ナトリウム（アルカリ性）またはクエン酸によりｐＨを調整した後、１００ｍｌのガラスビンに充填してガス圧を付与して密封したものを官能評価試験に供した。サンプルの測定値と官能評価結果を表２に示す。
Example 1
The coffee solid content was adjusted to 0.17% by weight, and the pH was adjusted with sodium hydrogen carbonate (alkaline) or citric acid, and then filled into a 100 ml glass bottle, sealed with gas pressure applied, and subjected to a sensory evaluation test. . Table 2 shows the measured values and sensory evaluation results of the samples.
官能評価試験の結果、比較例Ｒ１は酸味が強く、Ｒ２は炭酸の爽快感（後口のよさの向上）が認められなかった。また、Ｒ３、Ｒ４は塩味が感じられ後口のよさの向上がなく、Ｒ４についてはコーヒー感の低下も認められた。一方、実施例Ｅ１〜Ｅ４ではコーヒーの味わいと適度な酸味、炭酸の爽快感のバランスが取れていた。実施例Ｅ１はコーヒー感と炭酸の爽快感のバランスはとれているものの、爽快感の向上に対して酸味の出方がやや強いというものであった。また実施例Ｅ２は爽快感の向上はみられたが、その効果は限定的であった。実施例Ｅ３は若干コーヒー感が感じられなくなり、Ｅ４は苦味がやや強いという総合評価であった。 As a result of the sensory evaluation test, Comparative Example R1 had a strong acidity, and R2 did not have a refreshing feeling of carbonic acid (an improvement in the quality of the back mouth). Further, R3 and R4 had a salty taste and no improvement in the back mouth, and a decrease in coffee feeling was observed for R4. On the other hand, in Examples E1-E4, the balance between the taste of coffee and the appropriate sourness and refreshing feeling of carbonic acid was achieved. In Example E1, although the feeling of coffee and the refreshing feeling of carbonic acid were balanced, the sourness was slightly stronger with respect to the improvement of the refreshing feeling. In Example E2, the refreshing feeling was improved, but the effect was limited. In Example E3, the coffee feeling was slightly felt, and E4 was a comprehensive evaluation that the bitterness was slightly strong.
参考として比較例Ｒ１〜Ｒ４、実施例Ｅ１〜Ｅ４のｐＨ、ガス圧、総合評価を図１に示す。
実施例２
次にコーヒー固形分を０．３３重量％に増加させたサンプルを実施例１と同様にして製造し、官能評価試験を行った。測定値と官能評価結果を表３に示す。
For reference, the pH, gas pressure, and comprehensive evaluation of Comparative Examples R1 to R4 and Examples E1 to E4 are shown in FIG.
Example 2
Next, a sample with the coffee solid content increased to 0.33% by weight was produced in the same manner as in Example 1, and a sensory evaluation test was performed. The measured values and sensory evaluation results are shown in Table 3.
官能評価試験の結果、固形分を０．３３重量％とした場合はｐＨ４．７〜６．５かつガス圧１．０〜３．５kgf/cm２が好適であることが分かった。実施例Ｅ５、Ｅ６は若干酸味が感じられた。 As a result of the sensory evaluation test, it was found that a pH of 4.7 to 6.5 and a gas pressure of 1.0 to 3.5 kgf / cm 2 are suitable when the solid content is 0.33% by weight. In Examples E5 and E6, a slight acidity was felt.
参考として実施例Ｅ５〜Ｅ１４のｐＨ、ガス圧、総合評価を図２に示す。
実施例３
次にコーヒー固形分を０．６７重量％に増加させたサンプルを実施例１と同様にして調整し、官能評価試験を行った。測定値と官能評価結果を表４に示す。
For reference, pH, gas pressure, and comprehensive evaluation of Examples E5 to E14 are shown in FIG.
Example 3
Next, a sample in which the coffee solid content was increased to 0.67% by weight was prepared in the same manner as in Example 1, and a sensory evaluation test was performed. The measured values and sensory evaluation results are shown in Table 4.
官能評価試験の結果、実施例２で好適な範囲としたｐＨ４．７〜６．５かつガス圧１．０〜３．５のなかでも、固形分を０．６７重量％とした場合はｐＨ５．０〜６．５かつガス圧１．５〜３．５kgf/cm２が好適であることが分かった。 As a result of the sensory evaluation test, the pH of 4.7 to 6.5 and the gas pressure of 1.0 to 3.5, which are suitable ranges in Example 2, are obtained when the solid content is 0.67% by weight. It has been found that 0 to 6.5 and a gas pressure of 1.5 to 3.5 kgf / cm 2 are suitable.
参考として実施例Ｅ１５〜Ｅ２３のｐＨ、ガス圧、総合評価結果を図３に示す。
実施例４
次にコーヒー固形分を１．６７重量％に増加させたサンプルを実施例１と同様にして調整し、官能評価試験を行った。測定値と官能評価結果を表５に示す。
For reference, the pH, gas pressure, and comprehensive evaluation results of Examples E15 to E23 are shown in FIG.
Example 4
Next, a sample in which the coffee solid content was increased to 1.67% by weight was prepared in the same manner as in Example 1, and a sensory evaluation test was performed. The measured values and sensory evaluation results are shown in Table 5.
官能評価試験の結果、実施例２で好適な範囲としたｐＨ４．７〜６．５かつガス圧１．０〜３．５のなかでも、固形分を１．６７重量％とした場合はｐＨ５．０〜６．５かつガス圧１．５〜３．５kgf/cm２が好適であることが分かった。 As a result of the sensory evaluation test, the pH of 4.7 to 6.5 and the gas pressure of 1.0 to 3.5, which are suitable ranges in Example 2, are obtained when the solid content is 1.67% by weight. It has been found that 0 to 6.5 and a gas pressure of 1.5 to 3.5 kgf / cm 2 are suitable.
参考として実施例Ｅ２４〜Ｅ３２のｐＨ、ガス圧、総合評価結果を図４に示す。
実施例５
次にコーヒー固形分を２．００重量％に増加させたサンプルを実施例１と同様にして調整し、官能評価試験を行った。測定値と官能評価結果を表６に示す。
For reference, the pH, gas pressure, and comprehensive evaluation results of Examples E24 to E32 are shown in FIG.
Example 5
Next, a sample in which the coffee solid content was increased to 2.00% by weight was prepared in the same manner as in Example 1, and a sensory evaluation test was performed. The measured values and sensory evaluation results are shown in Table 6.
官能評価試験の結果、ｐＨ４．７〜６．５かつガス圧１．０〜３．５kgf/cm２で同様に良い結果が得られた。
参考として実施例Ｅ３３〜Ｅ４２のｐＨ、ガス圧、総合評価結果を図５に示す。
実施例６
次にコーヒー固形分を２．３０重量％に増加させたサンプルを実施例１と同様にして調整し、官能評価試験を行った。測定値と官能評価結果を表７に示す。
As a result of the sensory evaluation test, good results were similarly obtained at pH 4.7 to 6.5 and gas pressure 1.0 to 3.5 kgf / cm 2 .
For reference, the pH, gas pressure, and comprehensive evaluation results of Examples E33 to E42 are shown in FIG.
Example 6
Next, a sample in which the coffee solid content was increased to 2.30% by weight was prepared in the same manner as in Example 1, and a sensory evaluation test was performed. Table 7 shows the measured values and sensory evaluation results.
参考として実施例Ｅ４３〜Ｅ４６のｐＨ、ガス圧、総合評価結果を図６に示す。
なお、実施例２で総合評価が○であったサンプルの平均点は３．１５、同じく実施例３は３．７５、実施例４は３．６８、実施例５は３．１８であったことから、実施例３および４の条件が炭酸コーヒー飲料として最も好ましい条件であることが示唆された。
実施例７
実施例３におけるＥ２１、Ｅ２３の飲料を通常の充填機（増田食品機械株式会社製）で充填した後８５℃・３０分の温水シャワー殺菌を行った容器詰め炭酸コーヒー飲料と、無菌充填機（澁谷工業株式会社製）で充填した容器詰め炭酸コーヒー飲料（充填後の温水シャワー殺菌無し）を製造した。製造した容器詰め炭酸コーヒー飲料について官能評価試験を行った。
For reference, the pH, gas pressure, and comprehensive evaluation results of Examples E43 to E46 are shown in FIG.
In addition, the average score of the sample having the overall evaluation of ○ in Example 2 was 3.15, similarly, Example 3 was 3.75, Example 4 was 3.68, and Example 5 was 3.18. From these results, it was suggested that the conditions of Examples 3 and 4 were the most preferable conditions for carbonated coffee beverages.
Example 7
After filling beverages E21 and E23 in Example 3 with a normal filling machine (made by Masuda Food Machinery Co., Ltd.), a container-packed carbonated coffee beverage subjected to hot water shower sterilization at 85 ° C. for 30 minutes, and an aseptic filling machine (Sugaya) Container-packed carbonated coffee beverages (made by Kogyo Co., Ltd.) were manufactured (no hot water shower sterilization after filling). The sensory evaluation test was done about the manufactured container filling carbonated coffee drink.
無菌充填機によって製造した容器詰め炭酸コーヒー飲料は充填後に加熱殺菌していないため、コーヒーが本来有するフレッシュな香りが保たれていたのに対し、通常の充填機で製造された容器詰め炭酸コーヒー飲料はコーヒー感が失われており、無菌充填機のものと比較して香味が劣っていることがわかった。 Container-packed carbonated coffee drinks produced by an aseptic filling machine are not heat-sterilized after filling, so the fresh aroma inherent in coffee was maintained, whereas container-packed carbonated coffee drinks produced by ordinary filling machines Was found to have lost the coffee sensation and was inferior in flavor to that of the aseptic filling machine.
Claims (13)
ｉ） コーヒー固形分を０．１７〜２．３３重量％に調整する工程、
ii） ｐＨを４．０〜６．５に調整する工程、
iii） ガス圧を０．８〜４．０kgf/cm２に調整する工程、および
iv） 得られた飲料を無菌充填装置によって充填する工程、
を含む、前記方法。 A method for producing a containerized carbonated coffee beverage comprising:
i) adjusting the coffee solids to 0.17 to 2.33 wt%;
ii) adjusting the pH to 4.0-6.5,
iii) adjusting the gas pressure to 0.8 to 4.0 kgf / cm 2 , and
iv) filling the obtained beverage with an aseptic filling device;
Said method.
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