JP2014195445A - Packed coffee drink - Google Patents
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- JP2014195445A JP2014195445A JP2013073605A JP2013073605A JP2014195445A JP 2014195445 A JP2014195445 A JP 2014195445A JP 2013073605 A JP2013073605 A JP 2013073605A JP 2013073605 A JP2013073605 A JP 2013073605A JP 2014195445 A JP2014195445 A JP 2014195445A
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 138
- 235000001368 chlorogenic acid Nutrition 0.000 claims abstract description 46
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229960001948 caffeine Drugs 0.000 claims abstract description 19
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 19
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims description 28
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 15
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 14
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 12
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 12
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 12
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 12
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 12
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 41
- 241000533293 Sesbania emerus Species 0.000 description 40
- 239000000284 extract Substances 0.000 description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 32
- 239000002245 particle Substances 0.000 description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 18
- 239000000243 solution Substances 0.000 description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 229910052751 metal Inorganic materials 0.000 description 12
- 239000002184 metal Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 238000000605 extraction Methods 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 9
- 239000002904 solvent Substances 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- -1 water vapor activated activated carbon Chemical class 0.000 description 7
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- CWVRJTMFETXNAD-GMZLATJGSA-N 5-Caffeoyl quinic acid Natural products O[C@H]1C[C@](O)(C[C@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-GMZLATJGSA-N 0.000 description 5
- 239000003480 eluent Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- LTSOENFXCPOCHG-GQCTYLIASA-N 4-chloro-6-[[(e)-3-oxobut-1-enyl]amino]-1-n-prop-2-enylbenzene-1,3-disulfonamide Chemical compound CC(=O)\C=C\NC1=CC(Cl)=C(S(N)(=O)=O)C=C1S(=O)(=O)NCC=C LTSOENFXCPOCHG-GQCTYLIASA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 3
- 244000060011 Cocos nucifera Species 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- HRPVXLWXLXDGHG-FUDHJZNOSA-N 2,3,3-trideuterioprop-2-enamide Chemical compound [2H]C([2H])=C([2H])C(N)=O HRPVXLWXLXDGHG-FUDHJZNOSA-N 0.000 description 2
- GYFFKZTYYAFCTR-JUHZACGLSA-N 4-O-trans-caffeoylquinic acid Chemical compound O[C@@H]1C[C@](O)(C(O)=O)C[C@@H](O)[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 GYFFKZTYYAFCTR-JUHZACGLSA-N 0.000 description 2
- DSHJQVWTBAAJDN-SMKXDYDZSA-N 4-caffeoylquinic acid Natural products CO[C@@]1(C[C@@H](O)[C@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@H](O)C1)C(=O)O DSHJQVWTBAAJDN-SMKXDYDZSA-N 0.000 description 2
- GYFFKZTYYAFCTR-UHFFFAOYSA-N 5-O-(6'-O-galloyl)-beta-D-glucopyranosylgentisic acid Natural products OC1CC(O)(C(O)=O)CC(O)C1OC(=O)C=CC1=CC=C(O)C(O)=C1 GYFFKZTYYAFCTR-UHFFFAOYSA-N 0.000 description 2
- QNIFYGWWBZKEGO-JAIMSRQGSA-N C(\C=C\C1=CC(O)=C(O)C=C1)(=O)C1([C@@H](CC(C[C@H]1O)(C(=O)O)O)O)O Chemical compound C(\C=C\C1=CC(O)=C(O)C=C1)(=O)C1([C@@H](CC(C[C@H]1O)(C(=O)O)O)O)O QNIFYGWWBZKEGO-JAIMSRQGSA-N 0.000 description 2
- GYFFKZTYYAFCTR-ZNEHSRBWSA-N Cryptochlorogensaeure Natural products O[C@@H]1C[C@@](O)(C[C@@H](O)[C@@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O GYFFKZTYYAFCTR-ZNEHSRBWSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229940069765 bean extract Drugs 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 235000015123 black coffee Nutrition 0.000 description 2
- 239000003245 coal Substances 0.000 description 2
- GYFFKZTYYAFCTR-LMRQPLJMSA-N cryptochlorogenic acid Natural products O[C@H]1C[C@@](O)(C[C@H](O)[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O GYFFKZTYYAFCTR-LMRQPLJMSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000004366 reverse phase liquid chromatography Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- QZNNVYOVQUKYSC-JEDNCBNOSA-N (2s)-2-amino-3-(1h-imidazol-5-yl)propanoic acid;hydron;chloride Chemical compound Cl.OC(=O)[C@@H](N)CC1=CN=CN1 QZNNVYOVQUKYSC-JEDNCBNOSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 235000002187 Coffea robusta Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- DBVJJBKOTRCVKF-UHFFFAOYSA-N Etidronic acid Chemical compound OP(=O)(O)C(O)(C)P(O)(O)=O DBVJJBKOTRCVKF-UHFFFAOYSA-N 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000003926 acrylamides Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000005065 mining Methods 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
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- 238000005303 weighing Methods 0.000 description 1
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Landscapes
- Tea And Coffee (AREA)
Abstract
Description
本発明は、容器詰コーヒー飲料に関する。 The present invention relates to a packaged coffee beverage.
コーヒー飲料は嗜好飲料として広く愛好されており、通常コーヒー抽出物を配合して製造されている。コーヒー飲料の風味には、苦味、酸味、甘味、コク、香り等があるが、これら風味はコーヒー抽出物の製造に使用する焙煎コーヒー豆等により特徴付けられる。 Coffee beverages are widely favored as taste beverages, and are usually produced by blending coffee extracts. The flavors of coffee beverages include bitterness, sourness, sweetness, richness, aroma, and the like, and these flavors are characterized by roasted coffee beans used for the production of coffee extracts.
容器詰のコーヒー飲料の風味はレギュラーコーヒーと比べると劣ることが知られており、その改善方法としてイソ吉草酸エチルを添加する方法(特許文献1)やL−ヒスチジン塩酸塩を添加することで加熱殺菌臭を抑制する方法(特許文献2)等が知られている。
また、生コーヒー豆の焙煎においては、生コーヒー豆中に含まれる遊離アスパラギンが焙煎時に分解してアクリルアミドを生成することが知られている(特許文献3)が、アクリルアミドとコーヒーの風味との関係については知られていない。
It is known that the flavor of the container-packed coffee beverage is inferior to that of regular coffee, and as an improvement method, heating is performed by adding ethyl isovalerate (Patent Document 1) or by adding L-histidine hydrochloride. A method for suppressing a sterilizing odor (Patent Document 2) is known.
Moreover, in roasting green coffee beans, it is known that free asparagine contained in green coffee beans is decomposed during roasting to produce acrylamide (Patent Document 3). The relationship is not known.
また、コーヒー飲料の苦味成分として、カフェインが知られており、更に健康作用を有する成分として、クロロゲン酸類が知られている。 Further, caffeine is known as a bitter component of a coffee beverage, and chlorogenic acids are also known as components having health effects.
本発明者らは、嗜好性の高い容器詰コーヒー飲料を開発すべく検討を行った。ところが、容器詰コーヒー飲料を加熱殺菌したところ、酸味と苦味の後引きが過度に感じられ、その異味はクロロゲン酸類が高濃度のときに顕在化しやすいことが判明した。
本発明の課題は、加熱殺菌後の酸味のキレ及び苦味のキレの良好な容器詰コーヒー飲料を提供することにある。
The present inventors have studied to develop a container-packed coffee beverage with high palatability. However, when the container-packed coffee beverage was sterilized by heating, it was found that the sourness and bitterness were excessively felt, and that the off-flavor was easily manifested when the chlorogenic acids were at a high concentration.
An object of the present invention is to provide a container-packed coffee beverage with good sourness and bitterness after heat sterilization.
本発明者らは、上記課題に鑑み検討した結果、高濃度のクロロゲン酸類を含有する容器詰コーヒー飲料において、クロロゲン酸類の含有量、及び当該クロロゲン酸類に対する特定成分の質量比を特定範囲内に制御することにより、加熱殺菌後の酸味のキレ及び苦味のキレの良好な容器詰コーヒー飲料が得られることを見出した。 As a result of studying in view of the above problems, the present inventors have controlled the content of chlorogenic acids and the mass ratio of specific components to the chlorogenic acids within a specific range in a packaged coffee beverage containing a high concentration of chlorogenic acids. As a result, it was found that a container-packed coffee beverage having good sourness and bitterness after heat sterilization can be obtained.
すなわち、本発明は、次の成分(A)、(B)及び(C);
(A)クロロゲン酸類:0.14〜0.28質量%
(B)カフェイン
(C)アクリルアミド
を含有し、
成分(A)と成分(B)との質量比 [(B)/(A)]が0.01〜0.5であり、かつ
成分(A)と成分(C)との質量比 [(C)/(A)]が10×10-6以下である、
加熱殺菌された容器詰コーヒー飲料を提供するものである。
That is, the present invention includes the following components (A), (B) and (C);
(A) Chlorogenic acids: 0.14 to 0.28% by mass
(B) contains caffeine (C) acrylamide,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 0.01 to 0.5, and the mass ratio of the component (A) and the component (C) [(C ) / (A)] is 10 × 10 −6 or less,
A heat-sterilized containerized coffee beverage is provided.
本発明はまた、次の成分(A)、(B)及び(C);
(A)クロロゲン酸類:0.14〜0.28質量%
(B)カフェイン
(C)アクリルアミド
を含有する、加熱殺菌された容器詰コーヒー飲料の苦味のキレの改善方法であって、
成分(A)と成分(B)との質量比 [(B)/(A)]を0.01〜0.5に、成分(A)と成分(C)との質量比 [(C)/(A)]を10×10-6以下に、それぞれ調整する、苦味のキレの改善方法を提供するものである。
The present invention also provides the following components (A), (B) and (C);
(A) Chlorogenic acids: 0.14 to 0.28% by mass
(B) A method for improving the bitterness of a heat-sterilized container-packed coffee beverage containing caffeine (C) acrylamide,
The mass ratio [(B) / (A)] of the component (A) to the component (B) is set to 0.01 to 0.5, and the mass ratio of the component (A) to the component (C) [(C) / (A)] is adjusted to 10 × 10 −6 or less, and a method for improving bitterness sharpness is provided.
本発明によれば、加熱殺菌後の酸味のキレ及び苦味のキレの良好な容器詰コーヒー飲料を提供することができる。また、本発明によれば、加熱殺菌された容器詰コーヒー飲料の苦味のキレの改善方法を提供することができる。 According to the present invention, it is possible to provide a container-packed coffee beverage having good sourness and bitterness after heat sterilization. Moreover, according to this invention, the improvement method of the bitterness of the heat-sterilized container-packed coffee drink can be provided.
本発明の容器詰コーヒー飲料は、成分(A)としてクロロゲン酸類を含有する。ここで、本明細書において「クロロゲン酸類」とは、3−カフェオイルキナ酸、4−カフェオイルキナ酸及び5−カフェオイルキナ酸のモノカフェオイルキナ酸と、3−フェルラキナ酸、4−フェルラキナ酸及び5−フェルラキナ酸のモノフェルラキナ酸を併せての総称であり、本発明においては上記6種のうち少なくとも1種を含有すればよい。 The container-packed coffee beverage of the present invention contains chlorogenic acids as the component (A). Here, in this specification, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and mono-caffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquina. It is a collective term for acid and monoferlaquinic acid such as 5-ferlaquinic acid, and in the present invention, at least one of the above six species may be contained.
本発明の容器詰コーヒー飲料中の成分(A)の含有量は、0.14〜0.28質量%であるが、生理活性、酸味のキレ改善及び苦みのキレ改善の観点から、0.15質量%以上が好ましく、0.16質量%以上がより好ましく、0.18質量%以上が更に好ましく、また酸味低減、酸味のキレ改善及び苦みのキレ改善の観点から、0.26質量%以下が好ましく、0.24質量%以下がより好ましく、0.22質量%以下が更に好ましい。本発明の容器詰コーヒー飲料中の成分(A)の含有量の範囲としては、好ましくは0.15〜0.26質量%、より好ましくは0.16〜0.24質量%、更に好ましくは0.18〜0.22質量%である。なお、成分(A)の含有量は上記6種の合計量に基づいて定義され、また成分(A)の分析は、後掲の実施例に記載の方法にしたがうものとする。 Although content of the component (A) in the container-packed coffee drink of this invention is 0.14-0.28 mass%, from a viewpoint of physiological activity, the improvement of a sharpness of a sour taste, and the improvement of a bitterness, it is 0.15. % By mass or more is preferable, 0.16% by mass or more is more preferable, 0.18% by mass or more is more preferable, and from the viewpoint of sourness reduction, improvement of sourness sharpness and bitterness, 0.26% by mass or less is preferable. Preferably, 0.24 mass% or less is more preferable, and 0.22 mass% or less is still more preferable. As a range of content of the component (A) in the container-packed coffee drink of this invention, Preferably it is 0.15-0.26 mass%, More preferably, it is 0.16-0.24 mass%, More preferably, it is 0. 18 to 0.22% by mass. In addition, content of a component (A) is defined based on the said 6 types total amount, and the analysis of a component (A) shall follow the method as described in an Example mentioned later.
また、本発明の容器詰コーヒー飲料は、成分(B)としてカフェインを含有し、苦味のキレ改善の観点から、成分(A)と成分(B)との質量比 [(B)/(A)]を0.01〜0.5に制御する。質量比 [(B)/(A)]は、より一層の苦味のキレ改善の観点から、0.4以下が好ましく、0.3以下がより好ましく、0.25以下が更に好ましく、0.2以下がより更に好ましく、また酸味と苦味との風味バランスの観点から、0.02以上が好ましく、0.04以上がより好ましく、0.06以上が更に好ましく、0.08以上がより更に好ましい。本発明の容器詰コーヒー飲料中の質量比 [(B)/(A)]の範囲としては、好ましくは0.02〜0.4、より好ましくは0.04〜0.3、更に好ましくは0.06〜0.25、より更に好ましくは0.08〜0.2である。 Further, the container-packed coffee beverage of the present invention contains caffeine as the component (B), and from the viewpoint of improving bitterness sharpness, the mass ratio of the component (A) to the component (B) [(B) / (A )] Is controlled to 0.01 to 0.5. The mass ratio [(B) / (A)] is preferably 0.4 or less, more preferably 0.3 or less, still more preferably 0.25 or less, from the viewpoint of further improving bitterness sharpness. The following is more preferable, and from the viewpoint of the flavor balance between acidity and bitterness, 0.02 or more is preferable, 0.04 or more is more preferable, 0.06 or more is further preferable, and 0.08 or more is even more preferable. The range of the mass ratio [(B) / (A)] in the containerized coffee beverage of the present invention is preferably 0.02 to 0.4, more preferably 0.04 to 0.3, still more preferably 0. 0.06 to 0.25, more preferably 0.08 to 0.2.
本発明の容器詰コーヒー飲料中の成分(B)の含有量は、苦味のキレ改善の観点から、400質量ppm以下が好ましく、375質量ppm以下がより好ましく、350質量ppm以下が更に好ましく、325質量ppm以下がより更に好ましく、300質量ppm以下がより更に好ましく、また苦味付与の観点から、50質量ppm以上が好ましく、75質量ppm以上がより好ましく、100質量ppm以上が更に好ましく、125質量ppm以上がより更に好ましく、150質量ppm以上がより更に好ましい。本発明の容器詰コーヒー飲料中の成分(B)の含有量の範囲としては、好ましくは50〜400質量ppm、より好ましくは75〜375質量ppm、更に好ましくは100〜350質量ppm、より更に好ましくは125〜325質量ppm、より更に好ましくは150〜300質量ppmである。なお、成分(B)の分析は、後掲の実施例に記載の方法にしたがうものとする。 The content of the component (B) in the container-packed coffee beverage of the present invention is preferably 400 ppm by mass or less, more preferably 375 ppm by mass or less, still more preferably 350 ppm by mass or less, from the viewpoint of improving bitterness. Mass ppm or less is still more preferred, 300 mass ppm or less is more preferred, and from the viewpoint of imparting bitterness, 50 mass ppm or more is preferred, 75 mass ppm or more is more preferred, 100 mass ppm or more is more preferred, 125 mass ppm. The above is more preferable, and 150 mass ppm or more is even more preferable. As a range of content of the component (B) in the container-packed coffee drink of this invention, Preferably it is 50-400 mass ppm, More preferably, it is 75-375 mass ppm, More preferably, it is 100-350 mass ppm, More preferably Is 125-325 mass ppm, more preferably 150-300 mass ppm. In addition, the analysis of a component (B) shall follow the method as described in an Example mentioned later.
更に、本発明の容器詰コーヒー飲料は、成分(C)としてアクリルアミドを含有するが、当該アクリルアミドの成分(A)に対する質量比がコーヒー飲料に通常含まれる量よりも顕著に低減されている。具体的には、成分(A)と成分(C)との質量比 [(C)/(A)]は、10×10-6以下であるが、酸味のキレ改善の観点から、9×10-6以下が好ましく、8×10-6以下がより好ましく、7×10-6以下が更に好ましい。なお、質量比 [(C)/(A)]は、0であってもよいが、生産効率の観点から、0.5×10-6以上が好ましく、1.0×10-6以上がより好ましく、1.5×10-6以上が更に好ましい。本発明の容器詰コーヒー飲料中の質量比 [(C)/(A)]の範囲としては、好ましくは0.5×10-6〜9×10-6、より好ましくは1.0×10-6〜8×10-6、更に好ましくは1.5×10-6〜7×10-6である。 Furthermore, although the container-packed coffee drink of this invention contains acrylamide as a component (C), the mass ratio with respect to the component (A) of the said acrylamide is significantly reduced rather than the quantity normally contained in a coffee drink. Specifically, the mass ratio [(C) / (A)] of the component (A) to the component (C) is 10 × 10 −6 or less, but 9 × 10 6 from the viewpoint of improving sourness sharpness. −6 or less is preferable, 8 × 10 −6 or less is more preferable, and 7 × 10 −6 or less is more preferable. The mass ratio [(C) / (A)] may be 0, but is preferably 0.5 × 10 −6 or more and more preferably 1.0 × 10 −6 or more from the viewpoint of production efficiency. Preferably, 1.5 × 10 −6 or more is more preferable. The range of the mass ratio [(C) / (A)] in the containerized coffee beverage of the present invention is preferably 0.5 × 10 −6 to 9 × 10 −6 , more preferably 1.0 × 10 −. 6 ~8 × 10 -6, more preferably from 1.5 × 10 -6 ~7 × 10 -6 .
本発明の容器詰コーヒー飲料中の成分(C)の含有量は、0.03質量ppm以下が好ましく、0.025質量ppm以下がより好ましく、0.02質量ppm以下が更に好ましい。なお、本発明の容器詰コーヒー飲料中の成分(C)の含有量は、0質量ppmであってもよいが、生産効率の観点から、0.001質量ppm以上が好ましく、0.002質量ppm以上がより好ましく、0.003質量ppm以上が更に好ましい。本発明の容器詰コーヒー飲料中の成分(C)の含有量の範囲としては、好ましくは0.001〜0.03質量ppm、より好ましくは0.002〜0.025質量ppm、更に好ましくは0.003〜0.02質量ppmである。なお、成分(C)の分析は、Food Additives and Contaninants, Vol.29, No.5, 2012, 705-715に記載の方法により行うことが可能であり、具体的な操作は、後掲の実施例に記載の方法にしたがうものとする。また、成分(C)の分析において、含有量が0質量ppmとは、当該成分が検出限界以下である場合も包含する概念である。 0.03 mass ppm or less is preferable, as for content of the component (C) in the container-packed coffee drink of this invention, 0.025 mass ppm or less is more preferable, and 0.02 mass ppm or less is still more preferable. The content of the component (C) in the container-packed coffee beverage of the present invention may be 0 ppm by mass, but is preferably 0.001 ppm by mass or more, and 0.002 ppm by mass from the viewpoint of production efficiency. The above is more preferable, and 0.003 mass ppm or more is even more preferable. As a range of content of the component (C) in the container-packed coffee drink of this invention, Preferably it is 0.001-0.03 mass ppm, More preferably, it is 0.002-0.025 mass ppm, More preferably, it is 0. 0.003 to 0.02 mass ppm. The component (C) can be analyzed by the method described in Food Additives and Contaninants, Vol. 29, No. 5, 2012, 705-715. Follow the method described in the examples. In the analysis of the component (C), the content of 0 mass ppm is a concept including the case where the component is below the detection limit.
本発明の容器詰コーヒー飲料は、風味の観点から、液性が酸性であることが好ましく、具体的には、pH(20℃)は、4.5以上が好ましく、4.8以上がより好ましく、5.1以上が更に好ましく、そして6.9以下が好ましく、6.8以下がより好ましく、6.7以下が更に好ましい。pH(20℃)の範囲としては、好ましくは4.5〜6.9、より好ましくは4.8〜6.8、更に好ましくは5.1〜6.7である。 From the viewpoint of flavor, the container-packed coffee beverage of the present invention preferably has an acidic liquidity. Specifically, the pH (20 ° C.) is preferably 4.5 or more, more preferably 4.8 or more. 5.1 or more is more preferable, 6.9 or less is preferable, 6.8 or less is more preferable, and 6.7 or less is more preferable. The range of pH (20 ° C.) is preferably 4.5 to 6.9, more preferably 4.8 to 6.8, and still more preferably 5.1 to 6.7.
本発明の容器詰コーヒー飲料は、コク付与の観点から、Brix(20℃)が、0.8以上が好ましく、0.9以上がより好ましく、1.0以上が更に好ましく、1.1以上がより更に好ましく、そして、3.0以下が好ましく、2.5以下がより好ましく、2.3以下が更に好ましい。Brixの範囲としては、好ましくは0.8〜3.0、より好ましくは0.9〜2.5、更に好ましくは1.0〜2.5、より更に好ましくは1.1〜2.3である。 From the viewpoint of providing richness, the container-packed coffee beverage of the present invention has a Brix (20 ° C.) of preferably 0.8 or more, more preferably 0.9 or more, still more preferably 1.0 or more, and 1.1 or more. More preferably, it is preferably 3.0 or less, more preferably 2.5 or less, and further preferably 2.3 or less. The range of Brix is preferably 0.8 to 3.0, more preferably 0.9 to 2.5, still more preferably 1.0 to 2.5, and still more preferably 1.1 to 2.3. is there.
このような容器詰コーヒー飲料は、例えば、成分(A)の含有量、質量比[(B)/(A)]及び質量比[(C)/(A)]が上記範囲内に制御されたコーヒー抽出物をそのまま、あるいは水に希釈して調製することが可能であり、また成分(A)の含有量、質量比[(B)/(A)]及び質量比[(C)/(A)]が上記範囲内にあれば、所望により、他のコーヒー抽出物を配合してもよい。 In such a container-packed coffee beverage, for example, the content of the component (A), the mass ratio [(B) / (A)], and the mass ratio [(C) / (A)] are controlled within the above ranges. It is possible to prepare the coffee extract as it is or after diluting it with water, and the content, mass ratio [(B) / (A)] and mass ratio [(C) / (A )] Is within the above range, other coffee extracts may be blended if desired.
成分(A)の含有量、質量比[(B)/(A)]及び質量比[(C)/(A)]が上記範囲内に制御されたコーヒー抽出物は、例えば、(i)原料コーヒー豆抽出物を逆相クロマトグラフィー、液体クロマトグラフィー等の各種クロマトグラフィーに供して成分(B)及び(C)を分画し、原料コーヒー豆抽出物中の質量比[(B)/(A)] 及び質量比[(C)/(A)]を上記範囲内に制御するか、あるいは(ii)焙煎度、平均粒径が特定範囲内に制御された、焙煎コーヒー豆及び活性炭を同一容器内に仕込み、当該容器内に抽出溶媒を供給してコーヒー抽出物を得、当該コーヒー抽出物を当該容器内にて活性炭と接触させて、焙煎コーヒー豆からの各成分の抽出量及び活性炭への吸着量を制御することにより得ることができる。なお、(i)の方法において、分画方法は公知の方法を適宜採用することができる。以下、(ii)の方法について説明する。 The coffee extract in which the content of the component (A), the mass ratio [(B) / (A)] and the mass ratio [(C) / (A)] are controlled within the above ranges is, for example, (i) raw material The coffee bean extract is subjected to various chromatographies such as reverse phase chromatography and liquid chromatography to fractionate components (B) and (C), and the mass ratio in the raw coffee bean extract [(B) / (A )] And the mass ratio [(C) / (A)] are controlled within the above range, or (ii) roasted coffee beans and activated carbon whose roasting degree and average particle size are controlled within a specific range. Prepared in the same container, supply the extraction solvent into the container to obtain a coffee extract, contact the coffee extract with activated carbon in the container, the amount of each component extracted from roasted coffee beans and It can be obtained by controlling the amount of adsorption to activated carbon. In the method (i), a known method can be appropriately employed as the fractionation method. Hereinafter, the method (ii) will be described.
本発明で使用する焙煎コーヒー豆は、平均粒径が、好ましくは0.90〜1.40mm、更に好ましくは0.96〜1.33mmである。ここで、本明細書において「平均粒径」とは、JIS K1474の6.3に基づき粒度を求め、次に6.4に基づき粒度分布を求め、更に同項b)の7)に基づいて算出された質量平均粒径を意味する。
焙煎コーヒー豆は、色差計で測定したL値が、好ましくは15〜60、より好ましくは20〜35、更に好ましくは23〜33であり、焙煎度の異なるコーヒー豆を混合して使用することもできる。なお、焙煎度の異なるコーヒー豆を混合して使用する場合、焙煎コーヒー豆の焙煎度は、使用する焙煎コーヒー豆のL値に、当該焙煎コーヒー豆の含有比率を乗じた値の総和とし、例えば、L値の平均値が上記範囲内となるように、好ましくはL値が10〜60、更に好ましくは15〜35である焙煎コーヒー豆を2種以上混合して使用することができる。また、焙煎方法及び焙煎条件は特に限定されない。コーヒー豆の豆種としては、例えば、アラビカ種、ロブスタ種、リベリカ種を挙げられ、1種又は2種以上を混合して使用することができる。
The roasted coffee beans used in the present invention have an average particle size of preferably 0.90 to 1.40 mm, more preferably 0.96 to 1.33 mm. Here, the “average particle size” in this specification refers to a particle size obtained based on 6.3 of JIS K1474, then a particle size distribution obtained based on 6.4, and further based on 7) of the same item b). It means the calculated mass average particle diameter.
The roasted coffee beans have an L value measured by a color difference meter of preferably 15 to 60, more preferably 20 to 35, still more preferably 23 to 33, and coffee beans having different roasting degrees are mixed and used. You can also. When coffee beans having different roasting degrees are mixed and used, the roasting degree of roasted coffee beans is a value obtained by multiplying the L value of roasted coffee beans to be used by the content ratio of the roasted coffee beans. For example, two or more roasted coffee beans having an L value of preferably 10 to 60, more preferably 15 to 35, are used so that the average value of the L values is within the above range. be able to. Moreover, the roasting method and roasting conditions are not particularly limited. Examples of the bean type of coffee beans include Arabica, Robusta, and Reberica, and can be used alone or in combination of two or more.
また、本発明で使用する活性炭は、平均粒径が、好ましくは0.30〜0.60mm、更に好ましくは0.32〜0.45mmである。ここでいう「平均粒径」もJIS K1474に基づいて算出された質量平均粒径である。なお、活性炭の由来原料としては、木質(例えば、オガコ)、石炭、ヤシ殻等を挙げられ、中でも、ヤシ殻活性炭が好ましい。また、水蒸気等のガスや薬品により賦活した活性炭を用いてもよく、中でも、水蒸気賦活活性炭が好ましい。活性炭の使用量は、焙煎コーヒー豆に対して、好ましくは10〜35質量%、更に好ましくは20〜28質量%である。 The activated carbon used in the present invention has an average particle size of preferably 0.30 to 0.60 mm, more preferably 0.32 to 0.45 mm. The “average particle diameter” here is also a mass average particle diameter calculated based on JIS K1474. In addition, wood (for example, sawdust), coal, coconut shell, etc. are mentioned as a starting material of activated carbon, Among these, coconut shell activated carbon is preferable. Moreover, activated carbon activated by a gas such as water vapor or chemicals may be used, and among them, water vapor activated activated carbon is preferable. The amount of activated carbon used is preferably 10 to 35% by mass, more preferably 20 to 28% by mass, based on roasted coffee beans.
平均粒径が制御された、焙煎コーヒー豆及び活性炭は、必要により焙煎コーヒー豆及び活性炭を粉砕し、篩分けして所望の平均粒径を有するものを採取すればよい。粉砕方法は特に限定されず、公知の方法及び装置を用いることができる。なお、焙煎コーヒー豆及び活性炭の分級には、例えば、Tyler製(JIS Z 8801-1)の篩を用いることができる。 The roasted coffee beans and activated carbon whose average particle size is controlled may be obtained by crushing roasted coffee beans and activated carbon as necessary, and sieving them to obtain a desired average particle size. The pulverization method is not particularly limited, and a known method and apparatus can be used. For classification of roasted coffee beans and activated carbon, for example, a sieve made by Tyler (JIS Z 8801-1) can be used.
次に、焙煎コーヒー豆と活性炭を容器に仕込む。容器としては、例えば、ドリップ抽出器、カラム抽出器を挙げることができる。
また、容器内に活性炭を仕込んだ後、焙煎コーヒー豆を仕込む前に、容器内に水を通液して活性炭を洗浄してもよい。なお、洗浄に使用した水は容器外に排出する。水の温度は、好ましくは60〜100℃、更に好ましくは70〜95℃である。洗浄に用いる水の量は、活性炭に対して、好ましくは5〜200質量倍、更に好ましくは15〜50質量倍である。
Next, the roasted coffee beans and activated carbon are charged into a container. Examples of the container include a drip extractor and a column extractor.
Alternatively, after the activated carbon is charged into the container and before the roasted coffee beans are charged, the activated carbon may be washed by passing water through the container. The water used for cleaning is discharged outside the container. The temperature of water is preferably 60 to 100 ° C, more preferably 70 to 95 ° C. The amount of water used for washing is preferably 5 to 200 times by mass, more preferably 15 to 50 times by mass with respect to the activated carbon.
次に、焙煎コーヒー豆と活性炭を仕込んだ容器内に、抽出溶媒を供給する。
抽出溶媒としては、風味の観点から、水が好ましく、水道水、天然水、蒸留水、イオン交換水等を適宜選択して使用することができる。抽出溶媒の温度は、好ましくは70〜90℃、更に好ましくは77〜87℃である。
Next, the extraction solvent is supplied into a container charged with roasted coffee beans and activated carbon.
As the extraction solvent, water is preferable from the viewpoint of flavor, and tap water, natural water, distilled water, ion-exchanged water and the like can be appropriately selected and used. The temperature of the extraction solvent is preferably 70 to 90 ° C, more preferably 77 to 87 ° C.
また、焙煎コーヒー豆に対して抽出溶媒を一定量供給した後、抽出溶媒の供給を停止し、その状態を所定時間保持してもよい。この場合、抽出溶媒の供給量は、焙煎コーヒー豆に対して、好ましくは0.5〜10質量倍であり、保持時間は、風味の観点から、好ましくは1〜20分、更に好ましくは5〜16分である。 Further, after supplying a certain amount of the extraction solvent to the roasted coffee beans, the supply of the extraction solvent may be stopped and the state may be maintained for a predetermined time. In this case, the supply amount of the extraction solvent is preferably 0.5 to 10 times the mass of the roasted coffee beans, and the retention time is preferably 1 to 20 minutes, more preferably 5 from the viewpoint of flavor. ~ 16 minutes.
次に、コーヒー抽出物を容器外に排出するが、コーヒー抽出物の抽出倍率、すなわち、コーヒー抽出物質量/焙煎コーヒー豆質量が所定量に達したときに排出を停止することが好ましい。コーヒー抽出物の抽出倍率は、焙煎コーヒー豆に対して、好ましくは1〜15質量倍、更に好ましくは4〜12質量倍である。
排出されたコーヒー抽出物は、冷却後、必要により、濾過、遠心分離等により処理してもよい。
Next, the coffee extract is discharged out of the container, but it is preferable to stop the discharge when the extraction ratio of the coffee extract, that is, the amount of the coffee extract substance / the roasted coffee bean mass reaches a predetermined amount. The extraction ratio of the coffee extract is preferably 1 to 15 times by mass and more preferably 4 to 12 times by mass with respect to roasted coffee beans.
The discharged coffee extract may be treated by filtration, centrifugation, or the like as necessary after cooling.
このようにして、通常、成分(A)の含有量、質量比[(B)/(A)]及び質量比[(C)/(A)]が上記範囲内に制御されたコーヒー抽出物を得ることができるが、得られたコーヒー抽出物について、成分(A)の含有量、質量比[(B)/(A)]及び質量比[(C)/(A)]について分析し、これらが上記範囲内にあるのものを選択することもできる。 Thus, usually, the coffee extract in which the content of the component (A), the mass ratio [(B) / (A)] and the mass ratio [(C) / (A)] are controlled within the above ranges is used. Although it can obtain, about the obtained coffee extract, it analyzes about content of a component (A), mass ratio [(B) / (A)], and mass ratio [(C) / (A)], these Can be selected within the above range.
また、本発明の容器詰コーヒー飲料には、必要により、甘味料、乳成分、酸化防止剤、香料、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、酸味料、アミノ酸、pH調整剤、品質安定剤等の添加剤の1種又は2種以上を配合してもよい。本発明の容器詰コーヒー飲料は、容器詰ブラックコーヒー飲料としても、容器詰ミルクコーヒー飲料としてもよい。 In addition, the container-packed coffee beverage of the present invention, if necessary, sweetener, milk component, antioxidant, fragrance, organic acid, organic acid salt, inorganic acid, inorganic acid salt, inorganic salt, pigment, emulsifier, storage One or more additives such as a seasoning, seasoning, acidulant, amino acid, pH adjuster, and quality stabilizer may be blended. The packaged coffee beverage of the present invention may be a packaged black coffee beverage or a packaged milk coffee beverage.
本発明の容器詰コーヒー飲料は、加熱殺菌されたものであるが、殺菌方法としては、適用されるべき法規(日本にあっては食品衛生法)に定められた殺菌条件で行えば、特に限定されるものではない。
本発明の容器詰コーヒー飲料は、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)、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の包装容器に充填することが可能であり、例えば、金属缶のように、コーヒー飲料を容器に充填後、容器ごと加熱殺菌できる場合にあってはレトルト殺菌を採用することができる。また、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、コーヒー飲料をあらかじめ上記と同等の殺菌条件でUHT殺菌等の方法により加熱殺菌し、無菌環境下で殺菌処理した容器に充填するアセプティック充填や、ホットパック充填等を採用することができる。
The container-packed coffee beverage of the present invention is one that has been sterilized by heating, but the sterilization method is particularly limited as long as the sterilization method is performed under the sterilization conditions stipulated in applicable laws and regulations (the Food Sanitation Law in Japan). Is not to be done.
The container-packed coffee beverage of the present invention is filled into a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. For example, retort sterilization can be used when the container can be sterilized by heating after filling the container with a coffee beverage like a metal can. As for PET bottles and paper containers that cannot be sterilized by retort, the aseptic is used to pre-heat coffee sterilized by a method such as UHT sterilization under the same sterilization conditions as above and then sterilize in a sterile environment. Filling, hot pack filling, or the like can be employed.
次に、加熱殺菌された容器詰コーヒー飲料の苦味のキレの改善方法について説明する。
本発明の加熱殺菌された容器詰コーヒー飲料の苦味のキレの改善方法は、0.14〜0.28質量%の(A)クロロゲン酸類、(B)カフェイン及び(C)アクリルアミドを含有する加熱殺菌された容器詰コーヒー飲料において、成分(A)と成分(B)との質量比 [(B)/(A)]を0.01〜0.5に、成分(A)と成分(C)との質量比 [(C)/(A)]を10×10-6以下に、それぞれ調整するものである。成分(A)の含有量、質量比[(B)/(A)]及び質量比[(C)/(A)]の好適な態様は上記において説明したとおりである。
また、本発明の容器詰コーヒー飲料の苦味のキレの改善方法においては、風味の観点からpHを、コク付与の観点からBrixを、それぞれ調整することが可能である。容器詰コーヒー飲料中のpH及びBrixの好適な態様は上記において説明したとおりである。
Next, a method for improving the bitterness of the heat-sterilized containerized coffee beverage will be described.
The method for improving the bitterness of a heat-sterilized container-packed coffee beverage of the present invention is a heating containing 0.14 to 0.28% by mass of (A) chlorogenic acids, (B) caffeine and (C) acrylamide. In the sterilized container-packed coffee beverage, the mass ratio [(B) / (A)] of the component (A) to the component (B) is 0.01 to 0.5, the component (A) and the component (C) The mass ratio [(C) / (A)] is adjusted to 10 × 10 −6 or less. Preferred embodiments of the content of the component (A), the mass ratio [(B) / (A)], and the mass ratio [(C) / (A)] are as described above.
Moreover, in the improvement method of the bitterness of the container-packed coffee beverage of the present invention, it is possible to adjust pH from the viewpoint of flavor and Brix from the viewpoint of imparting richness. The preferred embodiments of pH and Brix in the packaged coffee beverage are as described above.
すなわち、上記実施形態に関し、本発明は更に以下の加熱殺菌された容器詰コーヒー飲料及びその苦味のキレの改善方法を開示する。 That is, the present invention further discloses the following heat-sterilized container-packed coffee beverage and a method for improving the bitterness of the bitterness relating to the above embodiment.
<1>
次の成分(A)、(B)及び(C);
(A)クロロゲン酸類:0.14〜0.28質量%
(B)カフェイン
(C)アクリルアミド
を含有し、
成分(A)と成分(B)との質量比 [(B)/(A)]が0.01〜0.5であり、かつ
成分(A)と成分(C)との質量比 [(C)/(A)]が10×10-6以下である、
加熱殺菌された容器詰コーヒー飲料。
<1>
The following components (A), (B) and (C);
(A) Chlorogenic acids: 0.14 to 0.28% by mass
(B) contains caffeine (C) acrylamide,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 0.01 to 0.5, and the mass ratio of the component (A) and the component (C) [(C ) / (A)] is 10 × 10 −6 or less,
Heat-sterilized containerized coffee beverage.
<2>
次の成分(A)、(B)及び(C);
(A)クロロゲン酸類:0.14〜0.28質量%
(B)カフェイン
(C)アクリルアミド
を含有する、加熱殺菌された容器詰コーヒー飲料の苦味のキレの改善方法であって、
成分(A)と成分(B)との質量比 [(B)/(A)]を0.01〜0.5に、成分(A)と成分(C)との質量比 [(C)/(A)]を10×10-6以下に、それぞれ調整する、苦味のキレの改善方法。
<2>
The following components (A), (B) and (C);
(A) Chlorogenic acids: 0.14 to 0.28% by mass
(B) A method for improving the bitterness of a heat-sterilized container-packed coffee beverage containing caffeine (C) acrylamide,
The mass ratio [(B) / (A)] of the component (A) to the component (B) is set to 0.01 to 0.5, and the mass ratio of the component (A) to the component (C) [(C) / (A)] is improved to 10 × 10 −6 or less, respectively, to improve bitterness sharpness.
<3>
(A)クロロゲン酸類が、好ましくは3−カフェオイルキナ酸、4−カフェオイルキナ酸、5−カフェオイルキナ酸、3−フェルラキナ酸、4−フェルラキナ酸及び5−フェルラキナ酸から選ばれる少なくとも1種である、前記<1>記載の加熱殺菌された容器詰コーヒー飲料又は前記<2>記載の苦味のキレの改善方法(以下、「加熱殺菌された容器詰コーヒー飲料又は苦味のキレの改善方法」を「容器詰コーヒー飲料等」と称する)。
<4>
(A)クロロゲン酸類の含有量が、好ましくは0.15質量%以上、より好ましくは0.16質量%以上、更に好ましくは0.18質量%以上であって、好ましくは0.26質量%以下、より好ましくは0.24質量%以下、更に好ましくは0.22質量%以下である、前記<1>〜<3>のいずれか一に記載の容器詰コーヒー飲料等。
<5>
(A)クロロゲン酸類の含有量が、好ましくは0.15〜0.26質量%、より好ましくは0.16〜0.24質量%、更に好ましくは0.18〜0.22質量%である、前記<1>〜<4>のいずれか一に記載の容器詰コーヒー飲料等。
<6>
質量比 [(B)/(A)]が、好ましくは0.4以下、より好ましくは0.3以下、更に好ましくは0.25以下、より更に好ましくは0.2以下であって、好ましくは0.02以上、より好ましくは0.04以上、更に好ましくは0.06以上、より更に好ましくは0.08以上である、前記<1>〜<5>のいずれか一に記載の容器詰コーヒー飲料等。
<7>
質量比 [(B)/(A)]が、好ましくは0.02〜0.4、より好ましくは0.04〜0.3、更に好ましくは0.06〜0.25、より更に好ましくは0.08〜0.2である、前記<1>〜<6>のいずれか一に記載の容器詰コーヒー飲料等。
<8>
(B)カフェインの含有量が、好ましくは400質量ppm以下、より好ましくは375質量ppm以下、更に好ましくは350質量ppm以下、より更に好ましくは325質量ppm以下、より更に好ましくは300質量ppm以下であって、好ましくは50質量ppm以上、より好ましくは75質量ppm以上、更に好ましくは100質量ppm以上、より更に好ましくは125質量ppm以上、より更に好ましくは150質量ppm以上である、前記<1>〜<7>のいずれか一に記載の容器詰コーヒー飲料等。
<9>
(B)カフェインの含有量が、好ましくは50〜400質量ppm、より好ましくは75〜375質量ppm、更に好ましくは100〜350質量ppm、より更に好ましくは125〜325質量ppm、より更に好ましくは150〜300質量ppmである、前記<1>〜<8>のいずれか一に記載の容器詰コーヒー飲料等。
<10>
質量比 [(C)/(A)]が、好ましくは9×10-6以下、より好ましくは8×10-6以下、更に好ましくは7×10-6以下であって、好ましくは0以上、より好ましくは0.5×10-6以上、更に好ましくは1.0×10-6以上、より更に好ましくは1.5×10-6以上である、前記<1>〜<9>のいずれか一に記載の容器詰コーヒー飲料等。
<3>
(A) The chlorogenic acids are preferably at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. The above-described <1> heat-sterilized container-packed coffee beverage or <2> the method for improving the bitterness-crisp (hereinafter, “the heat-sterilized container-packed coffee beverage or the method for improving the bitterness-crisp”) Are referred to as “contained coffee beverages”).
<4>
(A) The content of chlorogenic acids is preferably 0.15% by mass or more, more preferably 0.16% by mass or more, still more preferably 0.18% by mass or more, and preferably 0.26% by mass or less. More preferably, it is 0.24 mass% or less, More preferably, it is 0.22 mass% or less, The container-packed coffee drink as described in any one of said <1>-<3> etc.
<5>
(A) The content of chlorogenic acids is preferably 0.15 to 0.26% by mass, more preferably 0.16 to 0.24% by mass, and still more preferably 0.18 to 0.22% by mass. The container-packed coffee drink according to any one of <1> to <4>.
<6>
The mass ratio [(B) / (A)] is preferably 0.4 or less, more preferably 0.3 or less, still more preferably 0.25 or less, still more preferably 0.2 or less, preferably The container-packed coffee according to any one of <1> to <5>, which is 0.02 or more, more preferably 0.04 or more, still more preferably 0.06 or more, and still more preferably 0.08 or more. Beverages etc.
<7>
The mass ratio [(B) / (A)] is preferably 0.02 to 0.4, more preferably 0.04 to 0.3, still more preferably 0.06 to 0.25, and still more preferably 0. The container-packed coffee drink according to any one of <1> to <6>, which is 0.08 to 0.2.
<8>
(B) The content of caffeine is preferably 400 mass ppm or less, more preferably 375 mass ppm or less, still more preferably 350 mass ppm or less, still more preferably 325 mass ppm or less, and still more preferably 300 mass ppm or less. Preferably, it is 50 mass ppm or more, more preferably 75 mass ppm or more, still more preferably 100 mass ppm or more, still more preferably 125 mass ppm or more, still more preferably 150 mass ppm or more, <1 > To <7> The container-packed coffee drink according to any one of the above.
<9>
(B) The content of caffeine is preferably 50 to 400 ppm by mass, more preferably 75 to 375 ppm by mass, still more preferably 100 to 350 ppm by mass, still more preferably 125 to 325 ppm by mass, and still more preferably. The container-packed coffee beverage or the like according to any one of <1> to <8>, which is 150 to 300 ppm by mass.
<10>
The mass ratio [(C) / (A)] is preferably 9 × 10 −6 or less, more preferably 8 × 10 −6 or less, still more preferably 7 × 10 −6 or less, preferably 0 or more, More preferably 0.5 × 10 −6 or more, still more preferably 1.0 × 10 −6 or more, and even more preferably 1.5 × 10 −6 or more, any one of <1> to <9> The packaged coffee drink according to 1.
<11>
質量比 [(C)/(A)]が、好ましくは0.5×10-6〜9×10-6、より好ましくは1.0×10-6〜8×10-6、更に好ましくは1.5×10-6〜7×10-6である、前記<1>〜<10>のいずれか一に記載の容器詰コーヒー飲料等。
<12>
(C)アクリルアミドの含有量が、好ましくは0.03質量ppm以下、より好ましくは0.025質量ppm以下、更に好ましくは0.02質量ppm以下であって、好ましくは0質量ppm以上、より好ましくは0.001質量ppm以上、更に好ましくは0.002質量ppm以上、より更に好ましくは0.003質量ppm以上である、前記<1>〜<11>のいずれか一に記載の容器詰コーヒー飲料等。
<13>
(C)アクリルアミドの含有量が、好ましくは0.001〜0.03質量ppm、より好ましくは0.002〜0.025質量ppm、更に好ましくは0.003〜0.02質量ppmである、前記<1>〜<12>のいずれか一に記載の容器詰コーヒー飲料等。
<14>
pH(20℃)が、好ましくは4.5以上、より好ましくは4.8以上、更に好ましくは5.1以上であって、好ましくは6.9以下、より好ましくは6.8以下、更に好ましくは6.7以下である、前記<1>〜<13>のいずれか一に記載の容器詰コーヒー飲料等。
<15>
pH(20℃)が、好ましくは4.5〜6.9、より好ましくは4.8〜6.8、更に好ましくは5.1〜6.7である、前記<1>〜<14>のいずれか一に記載の容器詰コーヒー飲料等。
<16>
Brix(20℃)が、好ましくは0.8以上、より好ましくは0.9以上、更に好ましくは1.0以上、より更に好ましくは1.1以上であって、好ましくは3.0以下、より好ましくは2.5以下、更に好ましくは2.3以下である、前記<1>〜<15>のいずれか一に記載の容器詰コーヒー飲料等。
<17>
Brix(20℃)が、好ましくは0.8〜3.0、より好ましくは0.9〜2.5、更に好ましくは1.0〜2.5、より更に好ましくは1.1〜2.3である、前記<1>〜<16>のいずれか一に記載の容器詰コーヒー飲料等。
<18>
容器詰コーヒー飲料が、好ましくは容器詰ブラックコーヒー飲料又は容器詰ミルクコーヒー飲料である、前記<1>〜<17>のいずれか一に記載の容器詰コーヒー飲料等。
<19>
加熱殺菌が、好ましくは適用されるべき法規(日本にあっては食品衛生法)に定められた殺菌条件で行うものである、前記<1>〜<18>のいずれか一に記載の容器詰コーヒー飲料等。
<20>
加熱殺菌が、好ましくはレトルト殺菌又はUHT殺菌である、前記<1>〜<19>のいずれか一に記載の容器詰コーヒー飲料等。
<11>
The mass ratio [(C) / (A)] is preferably 0.5 × 10 −6 to 9 × 10 −6 , more preferably 1.0 × 10 −6 to 8 × 10 −6 , and still more preferably 1. The container-packed coffee beverage or the like according to any one of <1> to <10>, which is 5 × 10 −6 to 7 × 10 −6 .
<12>
(C) The content of acrylamide is preferably 0.03 mass ppm or less, more preferably 0.025 mass ppm or less, still more preferably 0.02 mass ppm or less, preferably 0 mass ppm or more, more preferably Is 0.001 mass ppm or more, more preferably 0.002 mass ppm or more, and still more preferably 0.003 mass ppm or more, and the container-packed coffee beverage according to any one of the above <1> to <11> etc.
<13>
The content of (C) acrylamide is preferably 0.001 to 0.03 mass ppm, more preferably 0.002 to 0.025 mass ppm, and still more preferably 0.003 to 0.02 mass ppm. <1>-<12> The container-packed coffee drink as described in any one of <12>.
<14>
The pH (20 ° C.) is preferably 4.5 or more, more preferably 4.8 or more, still more preferably 5.1 or more, preferably 6.9 or less, more preferably 6.8 or less, still more preferably Is 6.7 or less, the container-packed coffee drink according to any one of <1> to <13>.
<15>
The pH (20 ° C.) is preferably 4.5 to 6.9, more preferably 4.8 to 6.8, and still more preferably 5.1 to 6.7, in the above <1> to <14> A packaged coffee drink or the like according to any one of the above.
<16>
Brix (20 ° C.) is preferably 0.8 or more, more preferably 0.9 or more, still more preferably 1.0 or more, still more preferably 1.1 or more, preferably 3.0 or less, more The container-packed coffee drink according to any one of <1> to <15>, which is preferably 2.5 or less, more preferably 2.3 or less.
<17>
Brix (20 ° C.) is preferably 0.8 to 3.0, more preferably 0.9 to 2.5, still more preferably 1.0 to 2.5, and still more preferably 1.1 to 2.3. The container-packed coffee drink according to any one of <1> to <16>.
<18>
The packaged coffee beverage according to any one of <1> to <17>, wherein the packaged coffee beverage is preferably a packaged black coffee beverage or a packaged milk coffee beverage.
<19>
The container stuffing according to any one of the above items <1> to <18>, wherein the heat sterilization is preferably performed under sterilization conditions stipulated in applicable regulations (Food Sanitation Law in Japan). Coffee drinks etc.
<20>
The packaged coffee drink according to any one of <1> to <19>, wherein the heat sterilization is preferably retort sterilization or UHT sterilization.
<21>
更に、好ましくは甘味料、乳成分、酸化防止剤、香料、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、酸味料、アミノ酸、pH調整剤、品質安定剤から選ばれる1種又は2種以上の添加剤を含有する、前記<1>、<3>〜<20>のいずれか一に記載の加熱殺菌された容器詰コーヒー飲料等。
<21>
Furthermore, preferably sweeteners, milk ingredients, antioxidants, fragrances, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, acidulants, amino acids, pH Heat-sterilized container-packed coffee drink according to any one of <1> and <3> to <20>, which contains one or more additives selected from a regulator and a quality stabilizer .
1.クロロゲン酸類及びカフェインの定量
分析機器はHPLCを使用した。装置の構成ユニットの型番は次の通りである。
・UV−VIS検出器:L−2420((株)日立ハイテクノロジーズ)、
・カラムオーブン:L−2300((株)日立ハイテクノロジーズ)、
・ポンプ:L−2130((株)日立ハイテクノロジーズ)、
・オートサンプラー:L−2200((株)日立ハイテクノロジーズ)、
・カラム:Cadenza CD−C18 内径4.6mm×長さ150mm、粒子径3μm(インタクト(株))。
・検出器
1. Determination of chlorogenic acids and caffeine HPLC was used as an analytical instrument. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation),
-Column oven: L-2300 (Hitachi High-Technologies Corporation),
・ Pump: L-2130 (Hitachi High-Technologies Corporation),
・ Autosampler: L-2200 (Hitachi High-Technologies Corporation),
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact Co.).
·Detector
分析条件は次の通りである。
・サンプル注入量:10μL、
・流量:1.0mL/min、
・UV−VIS検出器設定波長:325nm、
・カラムオーブン設定温度:35℃、
・溶離液A:0.05M 酢酸、0.1mM 1−ヒドロキシエタン−1,1−ジホスホン酸、10mM 酢酸ナトリウム、5(V/V)%アセトニトリル溶液、
・溶離液B:アセトニトリル。
The analysis conditions are as follows.
-Sample injection volume: 10 μL,
-Flow rate: 1.0 mL / min,
UV-VIS detector setting wavelength: 325 nm,
-Column oven set temperature: 35 ° C
Eluent A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution,
Eluent B: acetonitrile.
濃度勾配条件
時間 溶離液A 溶離液B
0.0分 100% 0%
10.0分 100% 0%
15.0分 95% 5%
20.0分 95% 5%
22.0分 92% 8%
50.0分 92% 8%
52.0分 10% 90%
60.0分 10% 90%
60.1分 100% 0%
70.0分 100% 0%
Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%
HPLCでは、試料1gを精秤後、溶離液Aにて10mLにメスアップし、メンブレンフィルター(GLクロマトディスク25A,孔径0.45μm,ジーエルサイエンス(株))にて濾過後、分析に供した。 In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.
クロロゲン酸類の保持時間
6種のクロロゲン酸類
・モノカフェオイルキナ酸:5.3分、8.8分、11.6分の計3点
・モノフェルラキナ酸 :13.0分、19.9分、21.0分の計3点
ここで求めた6種のクロロゲン酸類の面積値から5−カフェオイルキナ酸を標準物質とし、質量%を求めた。
なお、カフェインの分析は、UV−VIS 検出器設定波長:270nm、カフェインを標準物質とした以外はクロロゲン酸類と同様に実施した。カフェインの保持時間は18.9分。
Retention time of chlorogenic acids 6 types of chlorogenic acids / monocaffeoylquinic acid: 5.3 minutes, 8.8 minutes, 11.6 minutes, 3 points in total, monoferlaquinic acid: 13.0 minutes, 19.9 minutes 3 points in total for 21.0 minutes From the area values of the six types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and mass% was determined.
The analysis of caffeine was carried out in the same manner as chlorogenic acids except that UV-VIS detector set wavelength: 270 nm and caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.
2.アクリルアミドの定量分析
試料3.0gを精秤後、水100mL、ヘキサン20mL及び内部標準物質(d3-アクリルアミド)を添加して抽出し、遠心分離後、水層を分取した。次いで、上方にSep−Pak C18カートリッジ、下方にSep−Pak AC−2カートリッジを接続し、メタノール、次いで水でプレコンディショニング後、上記水層40mLを通液した。Sep−Pak AC−2カートリッジ中の水分を窒素ガスで除去した後にメタノール5mLでアクリルアミドを溶出した。溶出液の溶媒を除去し、残渣にメタノール1mL、キサントヒドロール5質量%メタノール溶液0.1mL、塩酸0.3モル/Lメタノール溶液0.1mLを加え、40℃で2時間反応し誘導体化をした。誘導体化液の溶媒を除去し、残渣に水と塩化ナトリウムを加え、更に酢酸エチルを加え、抽出を行った。酢酸エチル層を採取し、分析に供した。下記の条件にてGC−MSにて測定した。
2. Quantitative analysis of acrylamide After precisely weighing 3.0 g of sample, 100 mL of water, 20 mL of hexane and an internal standard substance (d 3 -acrylamide) were added and extracted, and after centrifugation, the aqueous layer was separated. Next, a Sep-Pak C18 cartridge was connected to the upper side, and a Sep-Pak AC-2 cartridge was connected to the lower side. After preconditioning with methanol and then with water, 40 mL of the aqueous layer was passed through. After removing water in the Sep-Pak AC-2 cartridge with nitrogen gas, acrylamide was eluted with 5 mL of methanol. The solvent of the eluate was removed, 1 mL of methanol, 0.1 mL of xanthohydrol 5% by weight methanol solution and 0.1 mL of hydrochloric acid 0.3 mol / L methanol solution were added to the residue, and the mixture was reacted for 2 hours at 40 ° C. did. The solvent of the derivatization liquid was removed, water and sodium chloride were added to the residue, and ethyl acetate was further added for extraction. The ethyl acetate layer was collected and subjected to analysis. It measured by GC-MS on the following conditions.
<GC−MS測定条件>
・分析装置:6890N/5973N GC−MS Agilent
<GC>
・カラム:DB−5MS(30m×0.25mm×0.25μm)
・カラム温度:40℃(2分間ホールド)→ 20℃/分(昇温)→300℃(5分間ホールド)
・カラム流量:1mL/分 ヘリウムガス
・注入方法:スプリットネスインジェクションモード
・注入口温度:250℃
<MS>
・イオン源温度:230℃
・イオン化エネルギー:70eV
・SIM:アクリルアミド誘導体 251m/z、d3−アクリルアミド誘導体 254m/z
<GC-MS measurement conditions>
・ Analyzer: 6890N / 5973N GC-MS Agilent
<GC>
Column: DB-5MS (30 m × 0.25 mm × 0.25 μm)
Column temperature: 40 ° C (hold for 2 minutes) → 20 ° C / minute (temperature increase) → 300 ° C (hold for 5 minutes)
・ Column flow rate: 1 mL / min Helium gas ・ Injection method: Splitness injection mode ・ Inlet temperature: 250 ° C.
<MS>
-Ion source temperature: 230 ° C
・ Ionization energy: 70 eV
SIM: acrylamide derivative 251 m / z, d 3 -acrylamide derivative 254 m / z
3.ブリックスの測定
試料の20℃における糖用屈折計示度(Brix)を、糖度計(Atago RX-5000(Atago社製))を用いて測定した。
3. Measurement of Brix The refractometer reading (Brix) for sugar at 20 ° C. of the sample was measured using a sugar meter (Atago RX-5000 (manufactured by Atago)).
4.官能評価
各容器詰コーヒー飲料を専門パネル5名が試飲し、酸味の強さ、酸味のキレ、苦味のキレ、風味バランスについて下記の基準にて評価し、その後協議により最終スコアを決定した。
4). Sensory evaluation Five specialized panels sampled each container-packed coffee beverage and evaluated the strength of sourness, sharpness of sourness, sharpness of bitterness, and flavor balance according to the following criteria, and then the final score was determined by consultation.
酸味の強さの評価基準
5:強い
4:やや強い
3:どちらともいえない
2:やや弱い
1:弱い
Evaluation criteria of sourness strength 5: Strong 4: Slightly strong 3: Neither can be said 2: Slightly weak 1: Weak
酸味のキレの評価基準
5:良好
4:やや良好
3:どちらともいえない
2:やや悪い
1:悪い
Evaluation criteria for sour sharpness 5: Good 4: Slightly good 3: Not good 2: Slightly bad 1: Bad
苦味のキレの評価基準
5:良好
4:やや良好
3:どちらともいえない
2:やや悪い
1:悪い
Evaluation criteria for bitterness sharpness 5: Good 4: Slightly good 3: Neither can be said 2: Slightly bad 1: Bad
風味バランスの評価基準
5:良好
4:やや良好
3:どちらともいえない
2:やや悪い
1:悪い
Evaluation criteria for flavor balance 5: Good 4: Slightly good 3: Not good 2: Slightly bad 1: Bad
製造例1
精製クロロゲン酸類含有製剤の製造
ロブスタ種のコーヒー生豆を熱水にて抽出し、得られた抽出液をスプレードライにて乾燥し、原料のクロロゲン酸類含有組成物を得た。原料クロロゲン酸類含有組成物は、(A)クロロゲン酸類の含有量が28.6質量%、(B)カフェインの含有量が8.2質量%、質量比[(B)/(A)]が0.287であった。
原料クロロゲン酸類含有組成物189gを、エタノール濃度52.4質量%のエタノール水溶液756g、酸性白土(ミズカエース#600、水澤化学社製)189g、ろ過助剤(ソルカフロック、新日鉱プロキュアメント社製)10.7gと混合することにより「クロロゲン酸類含有スラリー」1145gを得た。「クロロゲン酸類含有スラリー」中のpHは5.7であった。
次に、「クロロゲン酸類含有スラリー」1051gと、エタノール濃度52.4質量%のエタノール水溶液189gを、プレコート剤として珪藻土を堆積させた2号濾紙にてろ過し、「ろ過液」1054gを回収した。
次に、活性炭(クラレコールGW、クラレケミカル社製)を200mL充填したカラム、及びH形カチオン交換樹脂(SK1BH、三菱化学社製)を105mL充填したカラムに、「ろ過液」1019gとエタノール濃度52.4質量%のエタノール水溶液231gをこの順に通液して「カラム処理液」1072gを回収した。
次に、「カラム処理液」1038gを0.2μmメンブランフィルターにてろ過した後、ロータリーエバポレーターにてエタノールを留去してクロロゲン酸類含有組成物の溶液を225g得た。以下、この溶液を「クロロゲン酸類含有組成物の溶液A」と称する。
「クロロゲン酸類含有組成物の溶液A」中の(A)クロロゲン酸類の含有量は15.7質量%、(B)カフェインの含有量は0質量%、質量比[(B)/(A)]は0、エタノール濃度は0質量%、pHは3.1であった。
次に、「クロロゲン酸類含有組成物の溶液A」中のクロロゲン酸類の濃度を、蒸留水にて6質量%に調整後、3000rpm、15℃、60分の条件にて遠心分離を行い、「精製クロロゲン酸類含有製剤」を得た。
Production Example 1
Production of purified chlorogenic acid-containing preparation Robusta coffee beans were extracted with hot water, and the resulting extract was dried by spray drying to obtain a raw material chlorogenic acid-containing composition. The raw material chlorogenic acid-containing composition has a (A) chlorogenic acid content of 28.6% by mass, (B) a caffeine content of 8.2% by mass, and a mass ratio [(B) / (A)]. It was 0.287.
9. 189 g of raw material chlorogenic acid-containing composition, 756 g of ethanol aqueous solution having an ethanol concentration of 52.4 mass%, 189 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.), filter aid (Solka Flock, manufactured by Nippon Mining Procurement) By mixing with 7 g, 1145 g of “chlorogenic acid-containing slurry” was obtained. The pH in the “chlorogenic acid-containing slurry” was 5.7.
Next, 1051 g of “chlorogenic acid-containing slurry” and 189 g of an aqueous ethanol solution having an ethanol concentration of 52.4 mass% were filtered with No. 2 filter paper on which diatomaceous earth was deposited as a precoat agent, and 1054 g of “filtrate” was recovered.
Next, a column filled with 200 mL of activated carbon (Kuraray Coal GW, manufactured by Kuraray Chemical Co., Ltd.) and a column packed with 105 mL of H-type cation exchange resin (SK1BH, manufactured by Mitsubishi Chemical Co., Ltd.), 1019 g of “filtrate” and an ethanol concentration of 52 231 g of a 4 mass% ethanol aqueous solution was passed in this order to recover 1072 g of “column treatment liquid”.
Next, 1038 g of the “column treatment liquid” was filtered through a 0.2 μm membrane filter, and then ethanol was distilled off using a rotary evaporator to obtain 225 g of a chlorogenic acid-containing composition solution. Hereinafter, this solution is referred to as “solution A of a chlorogenic acid-containing composition”.
The content of (A) chlorogenic acids in the “solution A of chlorogenic acids-containing composition” is 15.7% by mass, the content of (B) caffeine is 0% by mass, and the mass ratio [(B) / (A) ] Was 0, the ethanol concentration was 0% by mass, and the pH was 3.1.
Next, after adjusting the concentration of chlorogenic acids in the “solution A of chlorogenic acids-containing composition” to 6% by mass with distilled water, centrifugation is performed at 3000 rpm, 15 ° C., 60 minutes, A chlorogenic acid-containing preparation ”was obtained.
実施例1
ドリップ抽出器(内径73mm、容積11L)に、水蒸気賦活化ヤシ殻活性炭(平均粒径0.358mm)90gを投入した。次いで、85℃の温水をシャワーより10分間供給し、活性炭を殺菌した。温水の供給量は、活性炭に対し、25質量倍であった。その後、L25.6の焙煎コーヒー豆(平均粒径1.26mm)400gを活性炭上に投入した。次いで、ドリップ抽出器下部から0.25kgの85℃の温水を供給し、底湯をはった。次いで、シャワーより85℃の温水を1.25g/secの速度で供給した後、温水の供給を停止し、その状態を10分間保持した。温水の供給量は、焙煎コーヒー豆に対し、2.55質量倍であった。保持後、85℃の温水をシャワーより1.25g/secの速度で供給するとともに、同速度でコーヒー抽出液を排出した。採液量が2.4kgに達したときにコーヒー抽出液の排出を停止し、本採液をコーヒー抽出液とした。得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にてBrixが1.75となるように調整し、更に10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Example 1
A drip extractor (inner diameter 73 mm, volume 11 L) was charged with 90 g of steam-activated coconut shell activated carbon (average particle size 0.358 mm). Next, 85 ° C. warm water was supplied from the shower for 10 minutes to sterilize the activated carbon. The supply amount of warm water was 25 mass times with respect to activated carbon. Thereafter, 400 g of roasted coffee beans of L25.6 (average particle size 1.26 mm) were put on the activated carbon. Next, 0.25 kg of 85 ° C. warm water was supplied from the bottom of the drip extractor, and bottom water was poured. Next, 85 ° C. warm water was supplied from the shower at a rate of 1.25 g / sec, then the hot water supply was stopped, and the state was maintained for 10 minutes. The amount of hot water supplied was 2.55 times the mass of roasted coffee beans. After holding, hot water at 85 ° C. was supplied from the shower at a rate of 1.25 g / sec, and the coffee extract was discharged at the same rate. When the amount of collected liquid reached 2.4 kg, the discharge of the coffee extract was stopped, and this sample was used as the coffee extract. The Brix and pH of the obtained coffee extract are measured, adjusted to 1.75 with ion-exchanged water and further adjusted to pH 6.3 with 10% by mass aqueous sodium hydrogen carbonate solution. After being adjusted to, a metal can was filled and heat sterilized at 129 ° C. for 8 minutes 30 seconds to obtain a container-packed coffee beverage. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
実施例2
実施例1と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にて、コーヒー抽出液のBrixが0.87になるように調整した後、製造例1で得られた精製クロロゲン酸類含有製剤(Brix49.72)を0.33質量%添加後、10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Example 2
A coffee extract was collected by the same operation as in Example 1. Next, the Brix and pH of the obtained coffee extract were measured, adjusted with ion-exchanged water so that the Brix of the coffee extract was 0.87, and then containing the purified chlorogenic acids obtained in Production Example 1 After 0.33% by mass of the preparation (Brix 49.72) was added, the pH was adjusted to 6.3 with a 10% by mass aqueous sodium hydrogen carbonate solution, and then filled into a metal can, at 129 ° C. for 8 minutes 30 Second sterilization was carried out to obtain a packaged coffee drink. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
実施例3
L25.6の焙煎コーヒー豆(平均粒径1.26mm)の代わりに、L25.2の焙煎コーヒー豆(平均粒径1.26mm)を用いたこと以外は、実施例1と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にてBrixが1.85となるよう調整し、更に10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Example 3
The same operation as in Example 1 except that the roasted coffee beans L25.2 (average particle size 1.26 mm) were used instead of the roasted coffee beans L25.6 (average particle size 1.26 mm). A coffee extract was collected. Next, the Brix and pH of the obtained coffee extract are measured, adjusted to have a Brix of 1.85 with ion-exchanged water, and further adjusted to a pH of 6.3 with a 10% by mass aqueous sodium bicarbonate solution. After adjusting as described above, it was filled in a metal can and sterilized by heating at 129 ° C. for 8 minutes and 30 seconds to obtain a container-packed coffee beverage. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
実施例4
実施例3と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にて、コーヒー抽出液のBrixを0.92になるように調整した後、製造例1で得られた精製クロロゲン酸類含有製剤(Brix49.72)を0.60質量%添加後、10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Example 4
A coffee extract was collected in the same manner as in Example 3. Next, the Brix and pH of the obtained coffee extract were measured, and after adjusting the Brix of the coffee extract to 0.92 with ion-exchanged water, the purified chlorogenic acids obtained in Production Example 1 contained After adding 0.60% by mass of the preparation (Brix 49.72), the pH was adjusted to 6.3 with a 10% by mass aqueous sodium hydrogen carbonate solution, and then filled into a metal can, at 129 ° C. for 8 minutes 30 Second sterilization was carried out to obtain a packaged coffee drink. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
実施例5
実施例1と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にて、コーヒー抽出液のBrixを0.92になるように調整した後、製造例1で得られた精製クロロゲン酸類含有製剤(Brix49.72)を0.93質量%添加後、10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Example 5
A coffee extract was collected by the same operation as in Example 1. Next, the Brix and pH of the obtained coffee extract were measured, and after adjusting the Brix of the coffee extract to 0.92 with ion-exchanged water, the purified chlorogenic acids obtained in Production Example 1 contained After 0.93% by mass of the preparation (Brix49.72) was added, the pH was adjusted to 6.3 with a 10% by mass aqueous sodium hydrogen carbonate solution, and then filled in a metal can, at 129 ° C. for 8 minutes 30 Second sterilization was carried out to obtain a packaged coffee drink. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
比較例1
L25.6の焙煎コーヒー豆(平均粒径1.26mm)の代わりに、L30.6/L17.5=23/77の割合で混合した焙煎コーヒー豆(平均粒径1.26mm)を用いたこと以外は、実施例1と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にて、コーヒー抽出液のBrixを2.21になるように調整した後、製造例1で得られた精製クロロゲン酸類含有製剤(Brix49.72)を0.26質量%添加後、10質量%の炭酸水素ナトリウム水溶液にてpHが6.0となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Comparative Example 1
Instead of roasted coffee beans of L25.6 (average particle size 1.26 mm), roasted coffee beans (average particle size 1.26 mm) mixed at a ratio of L30.6 / L17.5 = 23/77 are used. A coffee extract was collected in the same manner as in Example 1 except that it was. Next, the Brix and pH of the obtained coffee extract were measured, and after adjusting the Brix of the coffee extract to 2.21 with ion-exchanged water, the purified chlorogenic acids obtained in Production Example 1 contained After adding 0.26% by mass of the preparation (Brix 49.72), the pH was adjusted to 6.0 with a 10% by mass aqueous sodium hydrogen carbonate solution, and then filled into a metal can, at 129 ° C. for 8 minutes 30 Second sterilization was carried out to obtain a packaged coffee drink. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
比較例2
L25.6の焙煎コーヒー豆(平均粒径1.26mm)の代わりに、L22.3の焙煎コーヒー豆(平均粒径1.26mm)を用いたこと以外は、実施例1と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にて、コーヒー抽出液のBrixを0.66になるように調整した後、製造例1で得られた精製クロロゲン酸類含有製剤(Brix49.72)を0.16質量%添加後、10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Comparative Example 2
The same operation as in Example 1 except that L22.3 roasted coffee beans (average particle size 1.26 mm) were used instead of L25.6 roasted coffee beans (average particle size 1.26 mm). A coffee extract was collected. Next, Brix and pH of the obtained coffee extract were measured, and after adjusting the Brix of the coffee extract to 0.66 with ion-exchanged water, the purified chlorogenic acids obtained in Production Example 1 contained After 0.16% by mass of the preparation (Brix 49.72) was added, the pH was adjusted to 6.3 with a 10% by mass aqueous sodium hydrogen carbonate solution, and then filled into a metal can, at 129 ° C. for 8 minutes 30 Second sterilization was carried out to obtain a packaged coffee drink. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
比較例3
L25.6の焙煎コーヒー豆(平均粒径1.26mm)の代わりに、L23.3の焙煎コーヒー豆(平均粒径1.26mm)を用いたこと以外は、実施例1と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にてBrixが1.54となるよう調整し、更に10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Comparative Example 3
The same operation as in Example 1 except that the roasted coffee beans L23.3 (average particle size 1.26 mm) were used instead of the roasted coffee beans L25.6 (average particle size 1.26 mm). A coffee extract was collected. Next, the Brix and pH of the obtained coffee extract are measured, adjusted to have a Brix of 1.54 with ion-exchanged water, and further adjusted to a pH of 6.3 with a 10% by mass aqueous sodium bicarbonate solution. After adjusting as described above, it was filled in a metal can and sterilized by heating at 129 ° C. for 8 minutes and 30 seconds to obtain a container-packed coffee beverage. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
比較例4
L25.6の焙煎コーヒー豆(平均粒径1.26mm)の代わりに、L24.3の焙煎コーヒー豆(平均粒径1.26mm)を用いたこと以外は、実施例1と同様の操作により、コーヒー抽出液を採取した。次いで、得られたコーヒー抽出液のBrixとpHを測定し、イオン交換水にてBrixが1.36となるよう調整し、更に10質量%の炭酸水素ナトリウム水溶液にてpHが6.3となるように調整した後、金属缶に充填し、129℃、8分30秒の加熱殺菌を行い、容器詰コーヒー飲料を得た。得られた容器詰コーヒー飲料の分析、官能試験を行った。その結果を表1に示す。
Comparative Example 4
The same operation as in Example 1 except that the roasted coffee beans L24.3 (average particle size 1.26 mm) were used instead of the roasted coffee beans L25.6 (average particle size 1.26 mm). A coffee extract was collected. Next, the Brix and pH of the obtained coffee extract are measured, adjusted to 1.36 with ion-exchanged water and further adjusted to 6.3 with 10% by mass aqueous sodium hydrogen carbonate solution. After adjusting as described above, it was filled in a metal can and sterilized by heating at 129 ° C. for 8 minutes and 30 seconds to obtain a container-packed coffee beverage. The obtained container-packed coffee beverage was analyzed and subjected to a sensory test. The results are shown in Table 1.
表1から、クロロゲン酸類の含有量、並びに(B)カフェイン/(A)クロロゲン酸類及び(C)アクリルアミド/(A)クロロゲン酸類の各質量比を特定範囲内に制御することで、加熱殺菌後の酸味が低減され、かつ苦味のキレの良好な容器詰コーヒー飲料が得られることが確認された。 From Table 1, by controlling the contents of chlorogenic acids and the mass ratios of (B) caffeine / (A) chlorogenic acids and (C) acrylamide / (A) chlorogenic acids within a specific range, after heat sterilization It was confirmed that a soaked coffee beverage with good bitterness can be obtained.
Claims (7)
(A)クロロゲン酸類:0.14〜0.28質量%
(B)カフェイン
(C)アクリルアミド
を含有し、
成分(A)と成分(B)との質量比 [(B)/(A)]が0.01〜0.5であり、かつ
成分(A)と成分(C)との質量比 [(C)/(A)]が10×10-6以下である、
加熱殺菌された容器詰コーヒー飲料。 The following components (A), (B) and (C);
(A) Chlorogenic acids: 0.14 to 0.28% by mass
(B) contains caffeine (C) acrylamide,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 0.01 to 0.5, and the mass ratio of the component (A) and the component (C) [(C ) / (A)] is 10 × 10 −6 or less,
Heat-sterilized containerized coffee beverage.
(A)クロロゲン酸類:0.14〜0.28質量%
(B)カフェイン
(C)アクリルアミド
を含有する、加熱殺菌された容器詰コーヒー飲料の苦味のキレの改善方法であって、
成分(A)と成分(B)との質量比 [(B)/(A)]を0.01〜0.5に、成分(A)と成分(C)との質量比 [(C)/(A)]を10×10-6以下に、それぞれ調整する、苦味のキレの改善方法。 The following components (A), (B) and (C);
(A) Chlorogenic acids: 0.14 to 0.28% by mass
(B) A method for improving the bitterness of a heat-sterilized container-packed coffee beverage containing caffeine (C) acrylamide,
The mass ratio [(B) / (A)] of the component (A) to the component (B) is set to 0.01 to 0.5, and the mass ratio of the component (A) to the component (C) [(C) / (A)] is improved to 10 × 10 −6 or less, respectively, to improve bitterness sharpness.
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