JP2024024078A - CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID - Google Patents
CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID Download PDFInfo
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- JP2024024078A JP2024024078A JP2024000789A JP2024000789A JP2024024078A JP 2024024078 A JP2024024078 A JP 2024024078A JP 2024000789 A JP2024000789 A JP 2024000789A JP 2024000789 A JP2024000789 A JP 2024000789A JP 2024024078 A JP2024024078 A JP 2024024078A
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Landscapes
- Tea And Coffee (AREA)
Abstract
Description
本発明は、ボディ感が増強された容器詰コーヒー飲料に関する。 The present invention relates to a packaged coffee beverage with enhanced body feel.
コーヒー飲料は嗜好性が高く、広く世界中で愛飲されている。コーヒー飲料が消費者に提供される形態は多岐に亘り、例えば家庭や飲食店等で直接提供される形態（所謂レギュラーコーヒー）の他、小売店や自動販売機でＲＴＤ（ＲＥＡＤＹ ＴＯ ＤＲＩＮＫ）タイプの容器詰コーヒー飲料の形態でも提供されている。 Coffee drinks are highly palatable and are widely enjoyed around the world. Coffee beverages are provided to consumers in a wide variety of ways. For example, in addition to being served directly at home or at a restaurant (so-called regular coffee), coffee beverages are served in retail stores or vending machines in RTD (READY TO DRINK) formats. It is also available in the form of packaged coffee drinks.
容器詰コーヒー飲料は、いつでも手軽にコーヒーを楽しむことができるという利便性により、全清涼飲料市場の中において最大の市場規模を有しているが、抽出後にすぐ飲用に供されるレギュラーコーヒーと比較した場合には、呈味や香味が弱くコク味を感じにくいという問題がある。これは、容器詰コーヒー飲料は、製造時に過酷な加熱殺菌が行われるために化学変化が起こりコーヒー飲料の香味が変化すること、長期保存中のｐＨ変化を抑制するために配合されるｐＨ調整剤由来の味がコーヒー飲料本来の香味を損なうこと等の理由が挙げられる。 Packaged coffee drinks have the largest market size in the entire soft drink market due to the convenience of being able to enjoy coffee at any time, but compared to regular coffee, which is ready to drink immediately after brewing. In this case, there is a problem that the taste and flavor are weak and it is difficult to perceive the richness. This is because packaged coffee drinks undergo harsh heat sterilization during manufacturing, which causes chemical changes that change the flavor of the coffee drink, and a pH adjuster that is added to suppress pH changes during long-term storage. Reasons include the fact that the original taste of the coffee drink spoils the original flavor of the coffee drink.
そこで、容器詰コーヒー飲料のコク味を付与する方法が種々提案されている。不溶性のコーヒー粉末（微粉砕コーヒー粉末）を配合する方法（特許文献１）、サイクロデキストリンを添加する方法（特許文献２）、馬鈴薯由来でＤＥが２以上５未満であるデキストリンを添加する方法（特許文献３）、イソクエルシトリン及びその糖付加物をカフェインに対して一定の量比で配合する方法（特許文献４）などがある。 Therefore, various methods have been proposed for imparting richness to packaged coffee beverages. A method of blending insoluble coffee powder (finely ground coffee powder) (Patent Document 1), a method of adding cyclodextrin (Patent Document 2), a method of adding dextrin derived from potato and having a DE of 2 or more and less than 5 (Patent Document 1) Document 3), and a method of blending isoquercitrin and its sugar adduct with caffeine in a fixed ratio (Patent Document 4).
コーヒー飲料のボディ感を増強するには、コーヒー固形分を増やせばよいと考えられる。しかしながら、容器詰コーヒー飲料において単にコーヒー固形分を増やしても、コーヒーの苦味、酸味等の風味のバランスが損なわれ、効果的にボディ感を増強することはできない。 It is thought that increasing the coffee solid content is sufficient to enhance the body feel of coffee beverages. However, simply increasing the coffee solid content in a packaged coffee beverage impairs the balance of coffee flavors such as bitterness and sourness, and cannot effectively enhance the body feel.
本発明は、過酷な加熱殺菌が施され、かつｐＨ調整剤が配合されるような容器詰コーヒー飲料において、ボディ感が十分に付与された容器詰コーヒー飲料を提供することを目的とする。 An object of the present invention is to provide a packaged coffee beverage that has been subjected to severe heat sterilization and is blended with a pH adjuster, and has a sufficient body feel.
本発明者らは、上記目的を達成すべく鋭意検討した結果、特定量のγ－アミノ酪酸を含有させることにより、容器詰コーヒー飲料のボディ感を増強でき、その目的を達成し得ることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors discovered that by incorporating a specific amount of γ-aminobutyric acid, the body feeling of packaged coffee beverages can be enhanced and the object can be achieved. , we have completed the present invention.
本発明は、これに限定されるものではないが、以下の態様を包含する。
［１］焙煎コーヒー豆抽出物を含む容器詰コーヒー飲料であって、
飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含み、
１１～７０ｍｇ／１００ｇのγ－アミノ酪酸を含有する、容器詰コーヒー飲料。
［２］γ－アミノ酪酸含有量が１５～６０ｍｇ／１００ｇである、［１］に記載の容器詰コーヒー飲料。
［３］ｐＨ調整剤を含む、［１］又は［２］に記載の容器詰コーヒー飲料。
The present invention includes, but is not limited to, the following aspects.
[1] A packaged coffee beverage containing roasted coffee bean extract,
100g of beverage contains 5.0g or more of coffee bean extract in terms of green coffee beans,
A packaged coffee beverage containing 11 to 70 mg/100 g of γ-aminobutyric acid.
[2] The packaged coffee beverage according to [1], which has a γ-aminobutyric acid content of 15 to 60 mg/100g.
[3] The packaged coffee beverage according to [1] or [2], which contains a pH adjuster.
本発明により、加熱殺菌が施され、かつｐＨ調整剤が配合されるような容器詰コーヒー飲料であるにも関わらず、十分なボディ感が付与された嗜好性の高いコーヒー飲料を提供することが可能となる。 ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a highly palatable coffee beverage that is imparted with a sufficient body feeling even though it is a packaged coffee beverage that has been heat sterilized and contains a pH adjuster. It becomes possible.
（コーヒー飲料）
家庭や飲食店等で抽出後にすぐ飲用に供されるレギュラーコーヒーでは、コーヒーを口に含んだ時の印象や重量感、すなわち苦味、酸味等の呈味、さらにはその他の呈味成分との共存により構成される総体としてのボディ（「コク」や「厚み」）を、「フルボディ(full-bodied)」や「ライトボディ」といった用語で表現する。具体的には、一口飲んだ時
に「口の中にしっかりとした味わいが広がる」「グッと来る」「後味が濃い」「ストロングテイスト」「重い」と感じるコーヒーをフルボディと呼び、「さらっとしている」「後味がすっきり」「ライトテイスト」「軽い」と感じるコーヒーをライトボディと呼ぶ。
(coffee drink)
Regular coffee, which is served immediately after brewing at home or in a restaurant, is affected by the impression and weight of the coffee in the mouth, the taste such as bitterness and sourness, and the coexistence with other taste components. The overall body ('richness' and 'thickness') made up of these is expressed using terms such as 'full-bodied' and 'light body'. Specifically, when you take a sip, coffee that feels like it has a ``full-bodied flavor that spreads in your mouth,'' ``has a strong aftertaste,'' ``dark aftertaste,'' ``strong taste,'' or ``heavy'' is called full-bodied; Coffee that feels "light", "clean aftertaste", "light taste", and "light" is called light-bodied.
本発明の飲料は、十分なボディ感が付与されたコーヒー飲料である。本発明の飲料が目標とするボディ感は、レギュラーコーヒーのフルボディのような印象や重量感である。本発明の十分なボディ感が付与されたコーヒー飲料とは、加熱殺菌前のコーヒー飲料やｐＨ調整剤を配合しないコーヒー飲料と同程度の十分なボディ感が感じられる飲料である。本発明のコーヒー飲料は、飲料を飲み込んだ後もその余韻（後味）を楽しむことができる。 The beverage of the present invention is a coffee beverage that is imparted with a sufficient body feel. The body feeling targeted by the beverage of the present invention is a full-bodied and heavy feeling similar to that of regular coffee. The coffee beverage imparted with a sufficient body sensation according to the present invention is a beverage with a sufficient body sensation comparable to that of a coffee beverage before heat sterilization or a coffee beverage that does not contain a pH adjuster. With the coffee beverage of the present invention, the lingering aftertaste (aftertaste) can be enjoyed even after swallowing the beverage.
本発明におけるコーヒー飲料は、焙煎コーヒー豆抽出物を主とするものであり、公正取引委員会が告示した「コーヒー飲料等の表示に関する公正競争規約」で規定される「コーヒー」、すなわち飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含むものをいう。同規約において「コーヒー飲料」と規定される内容量１００ｇ中の生豆換算量２．５ｇ以上５ｇ未満のものや、「コーヒー入り清涼飲料」と規定される内容量１００ｇ中の生豆換算量１ｇ以上２．５ｇ未満のものは本発明のコーヒー飲料ではない。なお、同規約の第２条には以下の通りに記載されている：
「第２条 この規約で「コーヒー飲料等」とは、コーヒー豆を原料とした飲料及びこれに糖類、乳製品、乳化された食用油脂その他の可食物を加え容器に密封した飲料であって、次のいずれかに該当するものをいう。ただし、粉末飲料、飲用乳の表示に関する公正競争規約の適用を受けるもの、豆乳類の表示に関する公正競争規約の適用を受けるもの及び酒税法（昭和２８年法律第６号）に規定する酒類を除く。
（１）この規約で「コーヒー」とは、内容量１００グラム中にコーヒー生豆換算で５グラム以上のコーヒー豆から抽出又は溶出したコーヒー分を含むものをいう。
（２）この規約で「コーヒー飲料」とは、内容量１００グラム中にコーヒー生豆換算で２．５グラム以上５グラム未満のコーヒー豆から抽出又は溶出したコーヒー分を含むものをいう。
（３）この規約で「コーヒー入り清涼飲料」とは、内容量１００グラム中にコーヒー生豆換算で１グラム以上２．５グラム未満のコーヒー豆から抽出又は溶出したコーヒー分を含むものをいう。」
また、「コーヒー飲料等の表示に関する公正競争規約施行規則」の第１条には、コーヒー生豆換算の定義として、以下の通り記載されている：
「第１条 規約第２条第１項に規定するコーヒー生豆換算は、次に掲げる基準により算出する。
（１）焙煎豆を使用するときは１．３倍
（２）インスタントコーヒーを使用するときは３．０倍
（３）コーヒー抽出液を使用するときはその製造者による証明」。
The coffee beverage in the present invention is mainly composed of roasted coffee bean extract, and is defined as "coffee" as defined in the "Fair Competition Code for Labeling of Coffee Beverages, etc." announced by the Fair Trade Commission, that is, 100g of the beverage. Contains 5.0g or more of coffee bean extract in terms of green coffee beans. According to the same regulations, coffee beverages with an equivalent amount of 2.5 g or more and less than 5 g per 100 g, and 1 g of green beans per 100 g as defined as "coffee-containing soft drinks" Anything less than 2.5 g is not the coffee beverage of the present invention. Furthermore, Article 2 of the same agreement states as follows:
Article 2: In this agreement, ``coffee beverages, etc.'' refers to beverages made from coffee beans and beverages to which sugars, dairy products, emulsified edible oils, and other edible fats are added and sealed in a container. Refers to any of the following. However, this excludes products that are subject to the Fair Competition Code regarding the labeling of powdered beverages and drinking milk, products that are subject to the Fair Competition Code regarding the labeling of soy milk products, and alcoholic beverages stipulated in the Liquor Tax Act (Act No. 6 of 1952). .
(1) In this regulation, "coffee" refers to coffee containing 5 grams or more of coffee extracted or dissolved from coffee beans in terms of green coffee beans per 100 grams.
(2) In this regulation, the term "coffee beverage" refers to a beverage that contains coffee extracted or eluted from coffee beans in an amount of 2.5 grams or more and less than 5 grams in terms of green coffee beans per 100 grams.
(3) In this regulation, the term "coffee-containing soft drink" refers to a beverage that contains 1 gram or more but less than 2.5 grams of coffee extracted or dissolved from coffee beans in terms of green coffee beans per 100 grams. ”
In addition, Article 1 of the "Fair Competition Code Enforcement Regulations Concerning Labeling of Coffee Beverages, etc." provides the following definition of green coffee beans:
“Article 1: The green coffee beans equivalent stipulated in Article 2, Paragraph 1 of the Terms and Conditions shall be calculated based on the following standards.
(1) 1.3 times when using roasted beans (2) 3.0 times when using instant coffee (3) Certification by the manufacturer when using coffee extract.
本発明は、ｐＨ調整剤が配合され、加熱殺菌されるコーヒー飲料において不足しがちなボディ感を、飲料１００ｇあたりのコーヒー豆抽出物の量が生豆換算で５．０ｇ以上という高いコーヒー豆使用量と、後述のγ－アミノ酪酸の添加とにより補い、コーヒー飲料に十分なボディ感を付与したものである。 The present invention uses coffee beans with a high coffee bean extract amount of 5.0g or more in terms of green beans per 100g of the drink, which tends to be lacking in coffee drinks that are blended with pH adjusters and heat sterilized. This amount is supplemented by the addition of γ-aminobutyric acid, which will be described later, to give the coffee beverage a sufficient body feel.
本発明のコーヒー飲料は、焙煎コーヒー豆抽出物を含む飲料で、そのまま摂取可能な液体形態の飲料であれば、ブラックコーヒー飲料であっても、ミルク入りコーヒー飲料であってもよい。ここで、本明細書でいうブラックコーヒー飲料とは、実質的に乳分を含まないコーヒー飲料をいい、ミルク入りコーヒー飲料とは、ミルク風味やミルク感を付与するための成分（乳分）が添加されたコーヒー飲料をいう。乳分とは、主に乳、牛乳及び乳製品のことをいい、例えば、生乳、牛乳、特別牛乳、部分脱脂乳、加工乳、クリーム、濃縮乳、無糖れん乳、全粉乳、クリームパウダー、バターミルクパウダー、調整粉乳、脱脂乳、濃縮ホエイ、脱脂濃縮乳、加糖脱脂れん乳、脱脂粉乳、ホエイパウダーなどが挙げられる。 The coffee beverage of the present invention may be a black coffee beverage or a milk-containing coffee beverage as long as it contains a roasted coffee bean extract and is in a liquid form that can be ingested as it is. Here, the term "black coffee drink" as used herein refers to a coffee drink that does not contain substantially milk content, and the term "coffee drink containing milk" refers to a coffee drink containing ingredients (milk content) for imparting a milk flavor or feeling. Refers to coffee drinks with added ingredients. Milk mainly refers to milk, milk, and dairy products, such as raw milk, milk, special milk, partially skimmed milk, processed milk, cream, concentrated milk, evaporated milk, whole milk powder, cream powder, Examples include buttermilk powder, modified milk powder, skim milk, concentrated whey, skim concentrated milk, sweetened skim condensed milk, skim milk powder, and whey powder.
本発明のコーヒー飲料に用いるコーヒー豆の種類は、特に限定されない。栽培樹種としては、例えば、アラビカ種、ロブスタ種、リベリカ種等が挙げられ、コーヒー品種としては、モカ、ブラジル、コロンビア、グアテマラ、ブルーマウンテン、コナ、マンデリン、キリマンジャロ等が挙げられる。コーヒー豆は１種でもよいし、複数種をブレンドして用いてもよい。本発明ではコーヒー豆を焙煎して焙煎コーヒー豆とし、焙煎コーヒー豆を抽出して焙煎コーヒー豆抽出物として飲料に用いる。なお、本明細書でいうコーヒー豆抽出物には、コーヒー豆の抽出液、及び抽出液を乾燥処理して粉末化した粉末状のものが含まれる。コーヒー豆抽出物は、常法により製造することができる。焙煎コーヒー豆の焙煎方法については特に制限はなく、焙煎温度、焙煎環境についても何ら制限はなく、通常の方法を採用できる。さらに、その焙煎コーヒー豆からの抽出方法についても何ら制限はなく、例えば焙煎コーヒー豆を粗挽き、中挽き、細挽き等に粉砕した粉砕物から水や温水（０～１００℃）を用いて１０秒～３０分間抽出する方法が挙げられる。抽出方法は、ドリップ式、サイフォン式、ボイリング式、ジェット式、連続式などがある。 The type of coffee beans used in the coffee beverage of the present invention is not particularly limited. Examples of cultivated tree species include Arabica, Robusta, and Liberica, and examples of coffee varieties include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandhelin, and Kilimanjaro. One type of coffee beans may be used, or a mixture of multiple types may be used. In the present invention, coffee beans are roasted to obtain roasted coffee beans, and the roasted coffee beans are extracted and used as a roasted coffee bean extract in a beverage. Note that the coffee bean extract referred to in this specification includes a coffee bean extract and a powder obtained by drying and powdering the extract. Coffee bean extract can be produced by conventional methods. There are no particular restrictions on the method of roasting roasted coffee beans, and there are no restrictions on the roasting temperature or roasting environment, and any conventional method can be used. Furthermore, there are no restrictions on the method of extraction from roasted coffee beans; for example, using water or hot water (0 to 100°C) from roasted coffee beans that have been ground into coarse, medium, or fine grinds. A method of extracting for 10 seconds to 30 minutes is mentioned. Extraction methods include drip, siphon, boiling, jet, and continuous methods.
本発明のコーヒー飲料は、飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含むが、コーヒー飲料中のコーヒー固形分としては、コーヒー固形物換算で０．９～１．８重量％が好ましく、０．９～１．６重量％がより好ましく、１．０～１．５重量％がさらに好ましい。ここで、コーヒー固形分とは、コーヒー原料を一般的な乾燥法（凍結乾燥、蒸発乾固など）を用いて乾燥させて水分を除いた後の、乾固物の重量のことをいう。すなわち、コーヒー飲料におけるコーヒー固形分は、コーヒー飲料に含まれ得る可溶性固形分のうち、乳分、甘味成分、ｐＨ調整剤、香料等のコーヒー豆に由来しない成分を除いた固形分をいう。コーヒー抽出液中のコーヒー固形分の含有量は、コーヒー抽出液のＢｒｉｘ（％）に相当し、当該Ｂｒｉｘは、糖度計（糖用屈折計）を用いて測定することができる。 The coffee beverage of the present invention contains 5.0 g or more of coffee bean extract in terms of green coffee beans per 100 g of the beverage, but the coffee solid content in the coffee beverage is 0.9 to 1.0 g in terms of coffee solids. It is preferably 8% by weight, more preferably 0.9 to 1.6% by weight, even more preferably 1.0 to 1.5% by weight. Here, the coffee solid content refers to the weight of the dry coffee material after drying the coffee raw material using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture. That is, the coffee solid content in a coffee beverage refers to the solid content excluding components not derived from coffee beans, such as milk, sweet ingredients, pH adjusters, and fragrances, from among the soluble solid content that may be included in the coffee beverage. The content of coffee solids in the coffee extract corresponds to the Brix (%) of the coffee extract, and the Brix can be measured using a saccharimeter (sugar refractometer).
（γ－アミノ酪酸）
本発明は、γ－アミノ酪酸（γ-aminobutyric acid, 以下「ＧＡＢＡ」と略記する）を添加することにより容器詰コーヒー飲料のボディ感を増強する。
(γ-aminobutyric acid)
The present invention enhances the body feel of packaged coffee beverages by adding γ-aminobutyric acid (hereinafter abbreviated as "GABA").
ＧＡＢＡは、野菜類、果物類、穀類、発酵食品等に幅広く含まれるアミノ酸の一種である。本発明に用いられるＧＡＢＡとしては、特に限定されるものではなく、例えば野菜類、果物類、穀類などから抽出されたＧＡＢＡ、醗酵により生産されたＧＡＢＡ、有機合成により得られたＧＡＢＡ等を用いることができる。飲料自体の香味への影響を最小限にして本発明の効果を享受するために、本発明の飲料に用いるＧＡＢＡとしては、ＧＡＢＡを８０質量％以上、好ましくは８５質量％以上、より好ましくは９０質量％以上含有するＧＡＢＡの精製品を使用することが好ましい。精製品の形態としては、固体、水溶液、スラリー状など種々のものを用いることができる。市販されているＧＡＢＡの精製品としては、ＧＡＢＡ１００％ピュアパウダー（ＮＯＷ ＦＯＯＤＳ社）、オリザギャバ（登録商標）エキスＨＣ－９０（オリザ油化社）などがある。 GABA is a type of amino acid widely contained in vegetables, fruits, grains, fermented foods, and the like. GABA used in the present invention is not particularly limited, and for example, GABA extracted from vegetables, fruits, grains, etc., GABA produced by fermentation, GABA obtained by organic synthesis, etc. can be used. Can be done. In order to enjoy the effects of the present invention while minimizing the influence on the flavor of the beverage itself, the GABA used in the beverage of the present invention should include 80% by mass or more, preferably 85% by mass or more, and more preferably 90% by mass of GABA. It is preferable to use a purified product of GABA containing % by mass or more. Various forms of the purified product can be used, such as solid, aqueous solution, and slurry. Commercially available purified products of GABA include GABA 100% Pure Powder (NOW FOODS) and Oryza GABA (registered trademark) Extract HC-90 (Oryza Yuka).
本発明においては、飲料中のＧＡＢＡの濃度が１１ｍｇ／１００ｇ以上、好ましくは１５ｍｇ／１００ｇ以上、さらに好ましくは２０ｍｇ／１００ｇ以上、特に好ましくは２５ｍｇ／１００ｇ以上となるように添加する。ＧＡＢＡの含有量が１１ｍｇ／１００ｇに満たない場合は、本発明の効果が十分に得られないことがある。また、ＧＡＢＡの含有量は７０ｍｇ／１００ｇ以下が好ましく、６５ｍｇ／１００ｇ以下がより好ましく、６０ｍｇ／１００ｇ以下がさらに好ましい。ＧＡＢＡの含有量は、アミノ酸分析装置を用いて測定することができる。 In the present invention, GABA is added so that the concentration of GABA in the beverage is 11 mg/100 g or more, preferably 15 mg/100 g or more, more preferably 20 mg/100 g or more, particularly preferably 25 mg/100 g or more. If the GABA content is less than 11 mg/100g, the effects of the present invention may not be sufficiently obtained. Moreover, the content of GABA is preferably 70 mg/100 g or less, more preferably 65 mg/100 g or less, and even more preferably 60 mg/100 g or less. The content of GABA can be measured using an amino acid analyzer.
（容器詰コーヒー飲料）
本発明のコーヒー飲料は、小売店や自動販売機で提供されるＲＴＤ（ＲＥＡＤＹ ＴＯ
ＤＲＩＮＫ）タイプの容器詰コーヒー飲料である。本発明のコーヒー飲料に使用される容器は、一般のＲＴＤ対応の飲料用の容器と同様に、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、瓶などであり、本発明のコーヒー飲料はこれらに詰めた通常の形態で提供することができる。容器内のコーヒー飲料の容量は、特に限定されないが、例えば１５０ｍＬ～１０００ｍＬであり、好ましくは１９０ｍＬ～８００ｍＬである。
(packaged coffee drinks)
The coffee beverage of the present invention can be used as RTD (READY TO) provided at retail stores or vending machines.
DRINK) type packaged coffee beverage. The containers used for the coffee beverage of the present invention, like general RTD beverage containers, are molded containers mainly made of polyethylene terephthalate (so-called PET bottles), metal cans, and composites made of metal foil or plastic film. The coffee beverage of the present invention can be provided in a conventional form packed in paper containers, bottles, etc. The capacity of the coffee beverage in the container is not particularly limited, but is, for example, 150 mL to 1000 mL, preferably 190 mL to 800 mL.
（ｐＨ調整剤）
常温で長期保存可能な容器詰コーヒー飲料には、通常、殺菌時におけるｐＨ低下を緩和する目的でｐＨ調整剤が配合される。このｐＨ調整剤に由来する塩味、ぬめり、キレ味の悪さがコーヒー飲料本来の香味を損ない、コーヒー飲料のボディ感を低下させる一因となり得る。本発明のコーヒー飲料は、飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含むという高いコーヒー豆使用量と、一定範囲の量のγ－アミノ酪酸の添加とにより、十分なボディ感が付与される。したがって、本来ボディ感が不足しがちなｐＨ調整剤が配合されたコーヒー飲料は、本発明によりボディ感の不足を補うことができ、本発明の効果を顕著に享受できる観点から、好ましい態様である。ｐＨ調整剤としては、殺菌時におけるｐＨ低下を緩和しうる成分で、水に溶解した時にアルカリ性を示す物質、具体的には、炭酸水素ナトリウム（重曹）、水酸化ナトリウム、炭酸カリウム、水酸化カリウム、リン酸三ナトリウム、リン酸三カリウムなどが用いられる。本発明のコーヒー飲料はのｐＨは、５．０～７．０であることが好ましく、５．３～６．８であることがより好ましく、５．３～６．５であることがさらに好ましい。
(pH adjuster)
Packaged coffee beverages that can be stored for long periods at room temperature usually contain a pH adjuster in order to alleviate the pH drop during sterilization. The salty, slimy, and sharp taste derived from this pH adjuster impairs the original flavor of the coffee beverage and can be a factor in reducing the body feel of the coffee beverage. The coffee beverage of the present invention has a high amount of coffee beans used, that is, 5.0 g or more of coffee bean extract in terms of green coffee beans per 100 g of the beverage, and the addition of γ-aminobutyric acid in a certain range. Gives a sense of body. Therefore, a coffee drink containing a pH adjuster that tends to lack body feel is a preferred embodiment from the viewpoint that the present invention can compensate for the lack of body feel and can significantly enjoy the effects of the present invention. . As a pH adjuster, it is a component that can alleviate the pH drop during sterilization, and is a substance that shows alkalinity when dissolved in water, specifically, sodium bicarbonate (baking soda), sodium hydroxide, potassium carbonate, potassium hydroxide. , trisodium phosphate, tripotassium phosphate, etc. are used. The pH of the coffee beverage of the present invention is preferably 5.0 to 7.0, more preferably 5.3 to 6.8, even more preferably 5.3 to 6.5. .
（加熱殺菌済飲料）
容器詰コーヒー飲料は、製造時に過酷な加熱殺菌が行われるため、加水分解を主とする化学変化が起こり、コーヒー飲料の香味が変化してボディ感が低減することが知られている。本発明のコーヒー飲料は、このような加熱処理をしたコーヒー飲料のボディ感の不足を補強し得ることから、加熱処理、すなわち加熱殺菌済のコーヒー飲料は本発明の飲料の好適な態様である。加熱処理の条件は、例えば、食品衛生法に定められた条件と同等の効果が得られる方法を選択することができ、具体的には、６０～１５０℃、好ましくは９０
～１５０℃、より好ましくは１１０～１５０℃で、１秒間～６０分間、好ましくは１秒間～３０分間とすることができる。より詳細には、容器として耐熱性容器（金属缶、ガラス等）を使用する場合には、レトルト殺菌（１１０～１４０℃、１～数十分間）を行えばよい。また、容器として非耐熱性容器（ＰＥＴボトル、紙容器等）を用いる場合は、例えば、調合液を予めプレート式熱交換器等で高温短時間殺菌後（ＵＨＴ殺菌：１１０～１５０℃、１～数十秒間）し、一定の温度まで冷却した後、その非耐熱性容器に充填することができる。本発明の所期の効果を顕著に発現することから、加熱処理が、１００℃を超える過酷な加熱条件の加熱殺菌済のコーヒー飲料は本発明の飲料の特に好適な態様である。
(heat sterilized beverage)
It is known that packaged coffee beverages are subjected to harsh heat sterilization during production, which causes chemical changes, mainly hydrolysis, that change the flavor and reduce the body feel of the coffee beverage. Since the coffee beverage of the present invention can compensate for the lack of body feel of such a heat-treated coffee beverage, a heat-treated, that is, heat-sterilized coffee beverage is a preferred embodiment of the beverage of the present invention. The heat treatment conditions can be selected, for example, from a method that provides the same effect as the conditions stipulated in the Food Sanitation Act, and specifically, 60 to 150°C, preferably 90°C.
The temperature can be 1 second to 60 minutes, preferably 1 second to 30 minutes at a temperature of 150° C. to 150° C., more preferably 110 to 150° C. More specifically, when a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (110 to 140° C., 1 to several tens of minutes) may be performed. In addition, when using a non-heat resistant container (PET bottle, paper container, etc.) as a container, for example, the prepared liquid should be sterilized at high temperature for a short time using a plate heat exchanger, etc. (UHT sterilization: 110 to 150°C, 1 to after several tens of seconds) and cooled to a certain temperature, it can be filled into its non-heat resistant container. A coffee beverage that has been sterilized by heating under severe heating conditions of more than 100° C. is a particularly preferred embodiment of the beverage of the present invention, since it significantly exhibits the intended effects of the present invention.
（その他成分）
その他、本発明の飲料には、本発明の所期の目的を逸脱しない範囲であれば、上記成分に加え、飲料に一般的に配合される成分、例えば、甘味成分、酸化防止剤（エリソルビン酸ナトリウムなど）、香料、ビタミン、乳化剤、増粘安定剤等を適宜添加することができる。
(Other ingredients)
In addition to the above-mentioned ingredients, the beverage of the present invention may contain ingredients commonly added to beverages, such as sweetening ingredients, antioxidants (erythorbic acid (sodium, etc.), fragrances, vitamins, emulsifiers, thickening stabilizers, etc. can be added as appropriate.
ここで、甘味成分とは甘味を呈する成分のことをいう。具体的には、黒砂糖、白下糖、カソナード（赤砂糖）、和三盆、ソルガム糖、メープルシュガーなどの含蜜糖、ザラメ糖（白双糖、中双糖、グラニュー糖など）、車糖（上白糖、三温糖など）、加工糖（角砂糖、氷砂糖、粉砂糖、顆粒糖など）、液糖などの精製糖、単糖類（ぶどう糖、果糖、木糖、ソルボース、ガラクトース、異性化糖など）、二糖類（蔗糖 、麦芽糖、乳糖、異性化乳
糖、パラチノースなど）、オリゴ糖類（フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガーなど）、糖アルコール類（エリスリトール、ソルビトール、キシリトール、マンニトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール、パニトール、オリゴ糖アルコール、粉末還元麦芽糖水飴）などのような糖質甘味料の他、天然非糖質甘味料（ステビア抽出物、カンゾウ抽出物等）や合成非糖質甘味料（アスパルテーム、アセスルファムＫ等）のような高甘味度甘味料などの甘味料が挙げられる。中でも、アセスルファムカリウム及びステビア抽出物から選択される１種以上の甘味料を使用したコーヒー飲料は、本発明の効果の顕著さから、好適な態様である。
Here, the sweet component refers to a component that exhibits sweet taste. Specifically, brown sugar, white sugar, cassonade (brown sugar), wasanbon sugar, sorghum sugar, nectar sugar such as maple sugar, grain sugar (white sugar, medium sugar, granulated sugar, etc.), car sugar (caster sugar, brown sugar, etc.), processed sugar (cube sugar, rock sugar, powdered sugar, granulated sugar, etc.), refined sugar such as liquid sugar, monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, high-fructose sugar, etc.) ), disaccharides (sucrose, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, coupling sugars, etc.), sugar alcohols (erythritol, sorbitol, xylitol) Natural non-carbohydrate sweeteners ( Examples include sweeteners such as high-intensity sweeteners such as Stevia extract, Licorice extract, etc.) and synthetic non-carbohydrate sweeteners (Aspartame, Acesulfame K, etc.). Among these, a coffee beverage using one or more sweeteners selected from acesulfame potassium and stevia extract is a preferred embodiment because of the remarkable effects of the present invention.
（製造方法）
本発明のコーヒー飲料は、原料としてＧＡＢＡを配合する以外は、通常のコーヒー飲料と同じようにして製造することができる。すなわち、焙煎コーヒー豆抽出物とＧＡＢＡとを混合して調合液を調製する工程、ｐＨ調整剤を配合して調合液のｐＨを５．０～７．０に調整する工程、調合液を容器に充填する工程、加熱殺菌する工程を含む工程により製造される。
(Production method)
The coffee beverage of the present invention can be produced in the same manner as ordinary coffee beverages, except for incorporating GABA as a raw material. That is, a step of preparing a liquid mixture by mixing roasted coffee bean extract and GABA, a step of adjusting the pH of the liquid mixture to 5.0 to 7.0 by adding a pH adjuster, and a step of adding the liquid mixture to a container. It is manufactured through a process that includes filling the container with water and heat sterilizing it.
本発明のコーヒー飲料は、コーヒー豆の使用量が高い飲料である。本発明の飲料がブラックコーヒー飲料である場合、製造時や保存中のコーヒー成分の凝集、沈殿を抑制する目的で、調合液を清澄濾過工程に供してもよい。濾過機は、特に制限されるものではないが、例えば、フィルターカートリッジや、膜を用いた方法が挙げられる。フィルターカートリッジを用いた濾過工程では、コーヒーのボディ感を創出するのに重要な成分であるコーヒー油分が吸着除去されることがあり、容器詰コーヒー飲料のボディ感が一層低減することが知られている。本発明のコーヒー飲料は、このような清澄濾過工程を経たコーヒー飲料のボディ感の不足を補強し得ることから、清澄濾過工程を含む工程を経て製造されるブラックコーヒー飲料は、本発明の好適な態様の一つである。フィルターカートリッジとしては、ポリプロピレン等の不織布等を素材として用いて作製し、固形分を物理的な捕捉のみで取り除くことができるフィルター（例えば、住友スリーエム社製のＰＰＫ－０１０、ＰＰＫ－００５等）や、素材の吸着作用によって取り除くことができるフィルター（例えば、住友スリーエム社製のゼータプラス（登録商標）３０Ｃ、ゼータプラス（登録商標）
５０Ｃ等、フィルテック社製のＮＡ４５ＫＳ、ＮＡ６０ＫＳ、ＮＡ９０ＫＳ、ＮＡ１５０ＫＳ、ＮＡ３００ＫＳ等）を用いることができる。
The coffee beverage of the present invention is a beverage that uses a high amount of coffee beans. When the beverage of the present invention is a black coffee beverage, the blended liquid may be subjected to a clarifying filtration step for the purpose of suppressing aggregation and precipitation of coffee components during production and storage. The filter is not particularly limited, and examples include methods using a filter cartridge and a membrane. It is known that in the filtration process using a filter cartridge, coffee oil, which is an important component in creating the body feel of coffee, may be adsorbed and removed, further reducing the body feel of packaged coffee drinks. There is. Since the coffee beverage of the present invention can compensate for the lack of body feel of coffee beverages that have undergone such a clarification filtration process, black coffee beverages produced through a process including a clarification filtration process are preferred according to the present invention. This is one of the aspects. Filter cartridges include filters that are made of non-woven fabric such as polypropylene and can remove solids only by physically trapping them (for example, PPK-010, PPK-005, etc. manufactured by Sumitomo 3M); , filters that can be removed by the adsorption action of the material (for example, Zeta Plus (registered trademark) 30C, Zeta Plus (registered trademark) manufactured by Sumitomo 3M)
50C, NA45KS, NA60KS, NA90KS, NA150KS, NA300KS, etc. manufactured by Filtech) can be used.
本発明のコーヒー飲料がミルク入りコーヒー飲料である場合、通常、加熱殺菌する工程の前に、均質化処理工程を含む。この均質化処理により、加熱殺菌時及び保存時の乳分の分離が抑制できるが、乳分の脂肪球の粒子径が１μｍ以下程度にまで微細化されるために、ボディ感がより不足しやすくなる。本発明のコーヒー飲料は、このような均質化処理を経たコーヒー飲料のボディ感の不足を補強し得ることから、均質化処理を経て製造されるミルク入りコーヒー飲料は、本発明の好適な態様の一つである。均質化処理は、高圧ホモジナイザーなどの均質機を用いて行うことができる。均質化する際の圧力は、特に制限されないが、通常１０～５０ＭＰａ、好ましくは１０～４０ＭＰａ、さらに好ましくは１０～３０ＭＰａ程度である。均質化処理を行う際の温度としては、３０～７０℃、好ましくは４０～７０℃の温度を挙げることができる。 When the coffee beverage of the present invention is a milk-containing coffee beverage, it usually includes a homogenization step before the heat sterilization step. This homogenization treatment can suppress the separation of milk during heat sterilization and storage, but because the particle size of milk fat globules is reduced to about 1 μm or less, the body texture is more likely to be lacking. Become. Since the coffee beverage of the present invention can compensate for the lack of body feel of the coffee beverage subjected to such homogenization treatment, the coffee beverage containing milk produced through the homogenization treatment is preferably prepared according to the preferred embodiment of the present invention. There is one. The homogenization process can be performed using a homogenizer such as a high-pressure homogenizer. The pressure during homogenization is not particularly limited, but is usually about 10 to 50 MPa, preferably about 10 to 40 MPa, and more preferably about 10 to 30 MPa. The temperature during the homogenization treatment may be 30 to 70°C, preferably 40 to 70°C.
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 Hereinafter, the details of the present invention will be specifically explained with reference to experimental examples, but the present invention is not limited thereto. Further, in this specification, unless otherwise specified, numerical ranges are described as including the end points thereof.
実験例１ 無糖コーヒー飲料の調製（１）
焙煎度Ｌ値１８のアラビカ種コーヒー豆を中挽きに粉砕した後、コーヒー豆の重量の約１４倍の重量の９５℃の熱水でドリップ抽出を行った。抽出終了後は抽出液を速やかに２５℃以下程度まで冷却し、遠心分離（クラリファイアー）により抽出後のコーヒー豆の固液分離を行って焙煎コーヒー豆抽出液を調製した（対照品１：Ｂｒｉｘ １．３、ｐＨ５
．８）。また、このコーヒー豆抽出液をポリプロピレン不織布のフィルターカートリッジを用いて清澄濾過したコーヒー豆抽出液を調製した（対照品２：Ｂｒｉｘ １．３、ｐＨ
５．８）。さらに、対照品２にｐＨが６．６になるように炭酸水素ナトリウムを添加したコーヒー飲料を調製し（対照品３：Ｂｒｉｘ １．３、ｐＨ６．６）、このコーヒー飲料
１８５ｇを１９０ｍＬ用缶に充填し、レトルト殺菌（１３０℃、５分）を行い、容器詰コーヒー飲料を製造した（対照品４：Ｂｒｉｘ １．３、ｐＨ６．２）。
Experimental example 1 Preparation of sugar-free coffee drink (1)
Arabica coffee beans with a roasting degree L value of 18 were ground to a medium grind, and then drip extraction was performed with 95° C. hot water about 14 times the weight of the coffee beans. After the extraction was completed, the extract was quickly cooled to about 25°C or less, and the extracted coffee beans were separated into solid and liquid by centrifugation (clarifier) to prepare a roasted coffee bean extract (Control product 1: Brix 1.3, pH 5
．． 8). In addition, a coffee bean extract was prepared by clarifying and filtering this coffee bean extract using a polypropylene nonwoven filter cartridge (control product 2: Brix 1.3, pH
5.8). Furthermore, a coffee beverage was prepared by adding sodium bicarbonate to Control Product 2 so that the pH was 6.6 (Control Product 3: Brix 1.3, pH 6.6), and 185 g of this coffee beverage was poured into a 190 mL can. It was filled and retort sterilized (130° C., 5 minutes) to produce a packaged coffee beverage (Control product 4: Brix 1.3, pH 6.2).
得られた対照品１～４について、専門パネル５名による官能評価を行った。パネルは、提示されたペアのうちどちらの飲料がボディ感をより強く感じるか、２点識別試験により評価した。結果を表１に示す。ボディ感は、対照品１＞対照品２＞対照品３＞対照品４の順に低下した。これより、容器詰コーヒー飲料の製造におけるポリプロピレン不織布等を用いた清澄濾過工程、ｐＨ調整剤の添加工程、加熱殺菌工程の各工程によりボディ感が低減することが示唆された。 The control products 1 to 4 obtained were subjected to sensory evaluation by five expert panelists. The panel used a two-point discrimination test to evaluate which of the presented pairs of drinks they felt had a stronger sense of body. The results are shown in Table 1. Body feel decreased in the order of control product 1>control product 2>control product 3>control product 4. This suggests that the body feeling is reduced by each step of the clarifying filtration step using a polypropylene nonwoven fabric, the addition step of a pH adjuster, and the heat sterilization step in the production of packaged coffee beverages.
実験例２ 無糖コーヒー飲料の調製（２）
ＧＡＢＡを配合すること以外は、実験例１と同様にして容器詰コーヒー飲料を製造した
。具体的には、焙煎度Ｌ値１８のアラビカ種コーヒー豆を中挽きに粉砕した後、コーヒー豆の重量の約１４倍の重量の９５℃の熱水でドリップ抽出を行った。抽出終了後は抽出液を速やかに２５℃以下程度まで冷却し、遠心分離（クラリファイアー）により抽出後のコーヒー豆の固液分離を行い、さらにポリプロピレン不織布のフィルターカートリッジを用いて清澄濾過し、焙煎コーヒー豆の抽出物（Ｂｒｉｘ １．３、ｐＨ５．８）を得た。こ
の焙煎コーヒー豆の抽出物に、γ－アミノ酪酸（ＧＡＢＡ）の含有量が５～８０ｍｇ／１００ｇの濃度となるようにＧＡＢＡ（純度９９％以上）を添加し、ｐＨが６．６になるように炭酸水素ナトリウム（ｐＨ調整剤）を添加してよく攪拌し、飲料１００ｇ中にコーヒー生豆換算で６．３ｇのコーヒー豆抽出物を含むブラックコーヒー飲料を得た。この飲料１８５ｇを１９０ｍＬ用缶に充填し、レトルト殺菌（１３０℃、５分）を行い、容器詰コーヒー飲料を製造した。
Experimental example 2 Preparation of sugar-free coffee drink (2)
A packaged coffee beverage was produced in the same manner as in Experimental Example 1 except that GABA was added. Specifically, Arabica coffee beans with a roasting degree L value of 18 were ground to a medium grind, and then drip extraction was performed with 95° C. hot water about 14 times the weight of the coffee beans. After the extraction is completed, the extract is quickly cooled to below 25°C, and the extracted coffee beans are separated into solid and liquid by centrifugation (clarifier), and then clarified and filtered using a polypropylene non-woven filter cartridge, and then roasted. An extract of roasted coffee beans (Brix 1.3, pH 5.8) was obtained. GABA (purity of 99% or more) is added to this roasted coffee bean extract so that the content of γ-aminobutyric acid (GABA) is 5 to 80 mg/100 g, and the pH is adjusted to 6.6. Sodium hydrogen carbonate (pH adjuster) was added and stirred thoroughly to obtain a black coffee beverage containing 6.3 g of coffee bean extract in terms of green coffee beans per 100 g of the beverage. 185 g of this beverage was filled into a 190 mL can and retort sterilized (130° C., 5 minutes) to produce a packaged coffee beverage.
得られた容器詰コーヒー飲料について、専門パネル５名による官能評価を行った。評価は、実験例１の対照品１（未殺菌でｐＨ調整剤が添加されていない、所謂レギュラーコーヒー）のボディ感を評点３、対照品４（ｐＨ調整剤を添加した清澄濾過済みの焙煎コーヒー豆の抽出物を用い、かつＧＡＢＡを配合していない加熱殺菌済の容器詰コーヒー飲料）のボディ感を評点１として、パネル間で基準合わせを行った後に実施した。各容器詰コーヒー飲料について、対照品４（ＧＡＢＡ無添加品）と差がないボディ感であり、評点１に近い飲料を「Ｎ（=no difference）」、対照品４よりもボディ感が大きく付与され評点３のフルボディに近づいた飲料を「Ｂ（=big difference）」、対照品４よりも若干のボデ
ィ感が付与された飲料を「Ａ（=a difference）」として、それぞれパネルの人数をカウ
ントした。
The obtained packaged coffee beverage was subjected to sensory evaluation by five expert panels. Evaluations were made for the body feel of Control Product 1 (unpasteurized, no pH adjuster added, so-called regular coffee) of Experimental Example 1, and Control Product 4 (clarified filtered roasted coffee with pH adjuster added). The body feeling of a heat-sterilized packaged coffee drink (using coffee bean extract and containing no GABA) was given a score of 1, and the evaluation was conducted after standardization between the panels. For each packaged coffee drink, a drink with a body feeling that is no different from control product 4 (product without GABA additives) and a score close to 1 is rated "N (=no difference)" and has a greater body feeling than control product 4. Beverages with a score of 3 that approached full body were rated as "B (=big difference)," and beverages with a slightly more body than control product 4 were rated as "A (=a difference)." I counted.
結果を表２に示す。ＧＡＢＡ含有量が１１～８０ｍｇ／１００ｇとなるようにＧＡＢＡを添加することにより、容器詰コーヒー飲料にボディ感が付与されることが示された。特に、飲料中のＧＡＢＡ含有量が２５ｍｇ／１００ｇ以上となるＧＡＢＡを添加した場合には、パネルの半数以上が「Ｂ（=big difference）」を選択し、明らかにボディ感が強く
なったと評価した。ＧＡＢＡ０～８０ｍｇ／１００ｇの容器詰コーヒー飲料のうち、最もボディ感が強いと感じるサンプルをブラインドテストしたところ、ＧＡＢＡ含有量：５０ｍｇ／１００ｇが１人、ＧＡＢＡ含有量：８０ｍｇ／１００ｇが４人であった。一方で、５０ｍｇ／１００ｇ以上の添加では、ボディ感の強さに大きな差がないこと、ＧＡＢＡ含有量が８０ｍｇ／１００ｇでは、ＧＡＢＡ由来の酸味を感じるパネルが存在したことから、ＧＡＢＡの上限は７０ｍｇ／１００ｇ程度が好ましいことが示された。
The results are shown in Table 2. It has been shown that adding GABA to a GABA content of 11 to 80 mg/100 g imparts body to packaged coffee beverages. In particular, when GABA was added so that the GABA content in the drink was 25 mg/100 g or more, more than half of the panel selected "B (= big difference)" and evaluated that the body feeling was clearly stronger. . When we conducted a blind test on a sample of packaged coffee drinks with GABA content of 0 to 80 mg/100 g, which we felt had the strongest body feel, one person said that the GABA content was 50 mg/100 g, and four people said that the GABA content was 80 mg/100 g. Ta. On the other hand, when adding 50 mg/100 g or more, there was no significant difference in the strength of the body feeling, and when the GABA content was 80 mg/100 g, some panels felt a sour taste derived from GABA, so the upper limit of GABA is 70 mg. It was shown that about /100g is preferable.
実験例３ ミルク入りコーヒー飲料の調製（１）
焙煎度Ｌ値２０のアラビカ種コーヒー豆を細挽きに粉砕した後、攪拌を行いながら、コーヒー豆の重量の約１０倍の重量の９０℃の熱水で、１５分間抽出を行った。抽出終了後、市販の紙製の濾過フィルターで抽出液を濾過し、濾液を速やかに２５℃以下程度まで冷却した。得られた焙煎コーヒー豆抽出液のＢｒｉｘは２．３であり、抽出率は２５％であった。このコーヒー豆抽出液と、適量の水と、表３に示す処方の甘味成分（ショ糖、アセスルファムカリウム）及びｐＨ調整剤とを加えて完全に溶解させた後、乳化剤、牛乳、香料を加えて調合液とした（「調合液（未殺菌）」）。この調合液をホモゲナイズ処理（１次圧１５０ｋｇ／ｃｍ２、２次圧５０ｋｇ／ｃｍ２）して均質化した（「調合液のホモゲナイズ処理液（未殺菌）」）。このホモゲナイズ処理液を、９０℃に昇温後、１９０ｍＬ缶に充填し、レトルト殺菌（１２４℃、２０分）を行い、飲料１００ｇ中にコーヒー生豆換算で５．１ｇのコーヒー豆抽出物を含む容器詰ミルク入りコーヒー飲料（加熱殺菌済み、ｐＨ６．３）を製造した。
Experimental Example 3 Preparation of coffee drink with milk (1)
After grinding Arabica coffee beans with a roasting degree L value of 20 to a fine grind, extraction was performed for 15 minutes with hot water at 90°C weighing about 10 times the weight of the coffee beans while stirring. After the extraction was completed, the extract was filtered using a commercially available paper filter, and the filtrate was quickly cooled to about 25° C. or lower. The resulting roasted coffee bean extract had a Brix of 2.3 and an extraction rate of 25%. After adding this coffee bean extract, an appropriate amount of water, the sweetening ingredients (sucrose, acesulfame potassium), and the pH adjuster according to the formulation shown in Table 3 and completely dissolving them, add the emulsifier, milk, and flavoring. It was made into a prepared liquid (“Prepared liquid (unsterilized)”). This liquid mixture was homogenized (primary pressure 150 kg/cm 2 , secondary pressure 50 kg/cm 2 ) to make it homogenized (“homogenized liquid mixture (unsterilized)”). This homogenized solution was heated to 90°C, filled into 190mL cans, and retort sterilized (124°C, 20 minutes) to contain 5.1g of coffee bean extract in terms of green coffee beans in 100g of beverage. A packaged coffee drink containing milk (heat sterilized, pH 6.3) was produced.
上記の調合液（未殺菌）、調合液のホモゲナイズ処理液（未殺菌）、及び容器詰ミルク入りコーヒー飲料（加熱殺菌済）について、専門パネル５名による官能評価を行った。パ
ネルは、提示されたペアのうちどちらの飲料がボディ感をより強く感じるか、２点識別試験により評価した。結果を表４に示す。ボディ感は、調合液＞ホモゲナイズ処理液＞容器詰ミルク入りコーヒー飲料（加熱殺菌済）の順に低下した。これより、容器詰ミルク入りコーヒー飲料の製造における均質化処理工程、加熱殺菌工程の各工程によりボディ感が低減することが示唆された。
The above-mentioned liquid mixture (unsterilized), homogenized liquid of the liquid mixture (unsterilized), and packaged milk-containing coffee beverage (heat-sterilized) were subjected to sensory evaluation by five expert panels. The panel used a two-point discrimination test to evaluate which of the presented pairs of drinks they felt had a stronger sense of body. The results are shown in Table 4. The body feeling decreased in the order of blended liquid > homogenized liquid > packaged milk-containing coffee beverage (heat sterilized). This suggests that the body feeling is reduced by each step of the homogenization process and heat sterilization process in the production of packaged milk-containing coffee beverages.
実験例４ ミルク入りコーヒー飲料の調製（２）
ＧＡＢＡを配合すること以外は、実験例３と同様にして容器詰ミルク入りコーヒー飲料を製造した。具体的には、焙煎度Ｌ値２０のアラビカ種コーヒー豆を細挽きに粉砕した後、攪拌を行いながら、コーヒー豆の重量の約１０倍の重量の９０℃の熱水で、１５分間抽出を行った。抽出終了後、市販の紙製の濾過フィルターで抽出液を濾過し、濾液を速やかに２５℃以下程度まで冷却した。このコーヒー豆抽出液（Ｂｒｉｘは２．３）に表５に示すＧＡＢＡを含む各種成分を加えて調合液とした。この調合液をホモゲナイズ処理（１次圧１５０ｋｇ／ｃｍ２、２次圧５０ｋｇ／ｃｍ２）して均質化し、９０℃に昇温後、１９０ｍＬ缶に充填し、レトルト殺菌（１２４℃、２０分）を行い、飲料１００ｇ中にコーヒー生豆換算で５．１ｇのコーヒー豆抽出物を含む容器詰ミルク入りコーヒー飲料（ｐＨ６．３）を製造した。
Experimental example 4 Preparation of coffee drink with milk (2)
A packaged milk-containing coffee beverage was produced in the same manner as in Experimental Example 3, except that GABA was added. Specifically, Arabica coffee beans with a roast level L value of 20 are ground finely, and then extracted for 15 minutes with hot water at 90°C weighing about 10 times the weight of the coffee beans while stirring. I did it. After the extraction was completed, the extract was filtered using a commercially available paper filter, and the filtrate was quickly cooled to about 25° C. or lower. Various components including GABA shown in Table 5 were added to this coffee bean extract (Brix is 2.3) to prepare a mixed solution. This liquid mixture was homogenized by homogenization (primary pressure 150 kg/cm 2 , secondary pressure 50 kg/cm 2 ), heated to 90°C, filled into 190 mL cans, and retort sterilized (124°C, 20 minutes). A packaged milk-containing coffee beverage (pH 6.3) containing 5.1 g of coffee bean extract in terms of green coffee beans per 100 g of the beverage was produced.
得られた容器詰ミルク入りコーヒー飲料について、専門パネル５名による官能評価を行った。評価は、実験例３の調合液（未殺菌）のボディ感を評点３、実験例３の容器詰ミルク入りコーヒー飲料（ＧＡＢＡを配合していない加熱殺菌済の容器詰コーヒー飲料）のボディ感を評点１として、パネル間で基準合わせを行った後に実施した。各容器詰ミルク入りコーヒー飲料について、ＧＡＢＡ無添加の実験例３の容器詰ミルク入りコーヒー飲料（加熱殺菌済み）と差がないボディ感であり、評点１に近い飲料を「Ｎ（=no difference）
」、上記のＧＡＢＡ無添加品よりもボディ感が大きく付与され評点３のフルボディに近づいた飲料を「Ｂ（=big difference）」、ＧＡＢＡ無添加品よりも若干のボディ感が付与
された飲料を「Ａ（=a difference）」として、それぞれパネルの人数をカウントした。
The resulting packaged milk-containing coffee beverage was subjected to sensory evaluation by five expert panels. The body feeling of the liquid preparation (unsterilized) of Experimental Example 3 was evaluated as 3, and the body feeling of the packaged milk-containing coffee drink of Experimental Example 3 (heat-sterilized packaged coffee drink that does not contain GABA) was evaluated. A rating of 1 was given after standard matching between panels. For each packaged milk-containing coffee drink, the body feeling was the same as that of the packaged milk-containing coffee drink (heat sterilized) of Experimental Example 3 without GABA additives, and the drink with a score close to 1 was rated "N (=no difference)."
"B (=big difference)" is a drink that has a greater body feel than the GABA-free product and is close to full body with a score of 3. "B (= big difference)" is a drink that has a slightly more body feel than the GABA-free product. The number of people on each panel was counted with "A" (=a difference).
結果を表６に示す。容器詰ミルク入りコーヒー飲料の場合も、ＧＡＢＡ含有量が１１～８０ｍｇ／１００ｇとなるようにＧＡＢＡを添加することにより、ボディ感が付与されることが示された。特に、飲料中のＧＡＢＡ含有量が２５ｍｇ／１００ｇ以上となるＧＡＢＡを添加した場合には、パネルの半数以上が「Ｂ（=big difference）」を選択し、明ら
かにボディ感が強くなった、複雑味が付与されたと評価した。ＧＡＢＡ０～８０ｍｇ／１００ｇの容器詰ミルク入りコーヒー飲料のうち、最もボディ感が強いと感じるサンプルをブラインドテストしたところ、ＧＡＢＡ含有量：７０ｍｇ／１００ｇが１人、ＧＡＢＡ含有量：８０ｍｇ／１００ｇが４人であった。一方で、７０ｍｇ／１００ｇと８０ｍｇ／１００ｇとでは、パネル全員がボディ感の強さに大差がないとも評価したことから、経済的観点も加味してＧＡＢＡの上限は７０ｍｇ／１００ｇ程度が好ましいことがわかった。
The results are shown in Table 6. It was also shown that in the case of packaged milk-containing coffee beverages, body feeling was imparted by adding GABA to a GABA content of 11 to 80 mg/100 g. In particular, when GABA is added to the beverage, with a GABA content of 25mg/100g or more, more than half of the panel selected "B (=big difference)", indicating that the drink has a clearly stronger body feel and is complex. It was evaluated that the taste was imparted. When we conducted a blind test on the sample that felt the strongest body among packaged milk coffee drinks with GABA 0 to 80 mg/100 g, one person had a GABA content of 70 mg/100 g, and four people had a GABA content of 80 mg/100 g. Met. On the other hand, since all the panel members evaluated that there was no significant difference in the strength of the body feeling between 70mg/100g and 80mg/100g, it was recommended that the upper limit of GABA be around 70mg/100g, taking into account the economical viewpoint. Understood.
実験例５ ミルク入りコーヒー飲料の調製（３）
コーヒー飲料の処方を表７に変える以外は、実験例４と同様にして容器詰ミルク入りコーヒー飲料を製造した。飲料１００ｇ中のコーヒー豆抽出物の量はコーヒー生豆換算で５．５ｇであった。得られた飲料について、実験例３の調合液（未殺菌）と実験例３の容器詰ミルク入りコーヒー飲料（加熱殺菌済み）を基準として、実験例４と同様にボディ感を評価した。結果を表８に示す。甘味成分等の処方が変わった場合にも、ＧＡＢＡ含有量が１１ｍｇ／１００ｇ以上となるようにＧＡＢＡを添加することにより、ボディ感が付与されることが確認できた。
Experimental Example 5 Preparation of coffee drink with milk (3)
A packaged milk-containing coffee drink was produced in the same manner as in Experimental Example 4, except that the formulation of the coffee drink was changed as shown in Table 7. The amount of coffee bean extract in 100g of the beverage was 5.5g in terms of green coffee beans. The body feeling of the obtained beverage was evaluated in the same manner as in Experimental Example 4, using the blended liquid of Experimental Example 3 (unsterilized) and the packaged milk-containing coffee drink of Experimental Example 3 (heat-sterilized) as standards. The results are shown in Table 8. It was confirmed that even if the formulation of sweet ingredients etc. was changed, a body feeling could be imparted by adding GABA so that the GABA content was 11 mg/100 g or more.
Claims (3)
飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含み、
１１～７０ｍｇ／１００ｇのγ－アミノ酪酸を含有する、容器詰コーヒー飲料。 A packaged coffee beverage containing roasted coffee bean extract,
100g of beverage contains 5.0g or more of coffee bean extract in terms of green coffee beans,
A packaged coffee beverage containing 11 to 70 mg/100 g of γ-aminobutyric acid.
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