JP3501294B2 - High-concentration coffee beverage in a sealed container - Google Patents
High-concentration coffee beverage in a sealed containerInfo
- Publication number
- JP3501294B2 JP3501294B2 JP01803993A JP1803993A JP3501294B2 JP 3501294 B2 JP3501294 B2 JP 3501294B2 JP 01803993 A JP01803993 A JP 01803993A JP 1803993 A JP1803993 A JP 1803993A JP 3501294 B2 JP3501294 B2 JP 3501294B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- beverage
- coffee beverage
- sealed container
- component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】
【０００１】
【産業上の利用分野】本発明は、エスプレッソコーヒー
のような、コーヒー豆由来の可溶性固形分（コーヒー成
分）を多量に含有する高濃度コーヒー飲料に係り、更に
詳しくは、コーヒー成分を多量に含有しているにもかか
わらず、長期に亘ってコーヒー成分に由来する沈殿物の
生じない密封容器入り高濃度コーヒー飲料に関する。
【０００２】
【従来の技術】近年、自動販売機の普及によって、年間
を通じて缶や瓶等の容器に密封されたコーヒー飲料が販
売されている。また、これら密封容器入りコーヒー飲料
は、消費者の嗜好の多様化に伴い、様々な種類のものが
開発され、その種類が増加している。そこで、従来のい
わゆるミルク入りコーヒーや、焙煎豆、焙煎度を調整し
たブレンドコーヒーのようなレギュラーコーヒータイプ
の飲料とは異なるタイプの飲料の開発が望まれている。
このような新しいタイプのコーヒーの１つにエスプレッ
ソコーヒーがある。エスプレッソコーヒーは、コーヒー
豆からのコーヒー成分の抽出濃度が高く、コーヒーの風
味が強い飲料であり、コーヒー専門店等で最近人気を集
めている。しかしながら、エスプレッソコーヒー等の高
濃度コーヒー飲料は、密封容器に入れて長期間保存した
り、自動販売機で加温販売した場合、コーヒー成分が沈
殿し、飲料の風味、外観を損なうという問題があった。
【０００３】従来、このような沈殿の発生を防止する方
法としては、ショ糖脂肪酸エステル、グリセリン脂肪酸
エステル、ソルビタン脂肪酸エステル、レシチン、プロ
ピレングリコール脂肪酸エステル等の乳化剤や、カラギ
ナン、キサンタンガム、カゼインナトリウム等の安定剤
を添加する方法がある。しかしながら、この方法では、
上記コーヒー成分に由来する沈殿発生の遅延効果は若干
得られるものの、エスプレッソコーヒーのようにコーヒ
ー成分が多く、また、その保存が長期間に亘る場合に
は、やはり沈殿が発生してしまう。
【０００４】また、その他の沈殿防止方法としては、コ
ーヒー飲料調合時にアルカリ金属塩を添加し、ｐＨを上
昇させることにより沈殿を防止することが行われている
が、コーヒー成分の量が多い場合、沈殿を防止するのに
必要なアルカリ金属塩の添加量も多くなり、その結果、
風味が悪くなってしまう。また、コーヒー成分の他に、
乳成分を含有する場合、一旦乳化された乳成分中の脂肪
球がアルカリ金属塩の塩折現象によって破壊され、コー
ヒー液表面に油滴が浮遊するという問題があった。この
ため、従来のコーヒー飲料は、コーヒー成分の濃度に限
界があり、コーヒーの風味を強調する場合には、香料等
の添加物によって風味を補っているのが現状であり、コ
ーヒー本来の風味とは程遠いものであった。
【０００５】
【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、コーヒー成分を多量
に含有するエスプレッソコーヒーのような高濃度コーヒ
ー飲料の沈殿の原因について検討を行った結果、沈殿物
の主成分がコーヒー豆由来のヘミセルロースであり、そ
れらが缶や瓶等の容器の底部に堆積し重合することによ
り、沈殿が起こることを見出した。そして、このヘミセ
ルロースの重合、沈殿を阻害できる因子について更に検
討を重ねた結果、繊維素系粘質を添加すると、繊維素系
粘質の方がヘミセルロースより堆積スピードが速く、後
から堆積するヘミセルロースが繊維素系粘質の分子間に
入り、ヘミセルロース同士が接触する頻度が少なくなっ
て重合が阻害され、その結果、ヘミセルロースがコーヒ
ー飲料中に分散し、沈殿が防止できることを見出し本発
明に到達した。
【０００６】本発明の目的は、コーヒー成分を多量に含
有するコーヒー飲料でありながら、長期保存中や加温流
通販売中に、コーヒー成分に由来する沈殿の発生を生じ
ることのない、コーヒー本来の風味を有する密封容器入
り高濃度コーヒー飲料を提供するにある。
【０００７】
【課題を解決するための手段】上記の目的は、コーヒー
豆由来の可溶性固形分を多量に含む密封容器入りコーヒ
ー飲料であって、繊維素系粘質を含有してなることを特
徴とする密封容器入り高濃度コーヒー飲料によって達成
される。
【０００８】以下、本発明を詳説する。本発明に用いら
れるコーヒー飲料は、コーヒー豆由来の可溶性固形分
（コーヒー成分）を比較的多量に含有するものであり、
通常、コーヒー成分が０．９重量％（以下「％」と記
す）以上含有されているものである。
【０００９】また、本発明に用いられる繊維素系粘質
は、セルロースをアルカリ処理して得られるものであ
り、具体的には、結晶セルロース、カルボキシメチルセ
ルロースナトリウム（以下「ＣＭＣ」と記す）、メチル
セルロース等が挙げられる。このうち、特に、結晶セル
ロース、ＣＭＣは、沈殿防止の点でより好適である。ま
た、これらは、単品でも２種以上併用してもよい。
【００１０】また、その添加量は、コーヒー飲料全体重
量中、好ましくは０．０１％以上、更に好ましくは０．
１〜０．２％に設定する。添加量が０．０１％未満の場
合、コーヒー成分の沈殿防止効果が得られにくくなる。
逆に、０．２％を超えると、粘性が出て、コーヒー飲料
の風味が悪くなる傾向にある。
【００１１】本発明の密封容器入り高濃度コーヒー飲料
は、常法に従い、製造すればよい。コーヒーの抽出方法
は、コーヒー豆を焙煎、粉砕した後、ドリップ式、サイ
ホン式、ジェット式、あるいはカウンターカレント方式
等の従来用いられている方法が挙げられ、これらの方法
により、コーヒー成分を多量に含有するコーヒー抽出液
を得る。また、上記方法により抽出した抽出液の濃縮
液、乾燥物等を適宜用いてもよい。
【００１２】次に、上記コーヒー抽出液に、繊維素系粘
質と、必要に応じて、甘味料、乳製品、油脂、乳化剤、
安定剤、アルカリ金属塩、着色料、着香料等を適宜添
加、混合し、缶、瓶、紙パック等の容器に充填、密封
し、レトルト殺菌することにより、本発明のコーヒー飲
料が得られる。または、焙煎したコーヒー豆を必要に応
じて粉砕し、密封容器中に水と共に充填・殺菌し、密封
容器中で抽出を行うようにしたものでもよい。上記のよ
うにして得られた密封容器入り高濃度コーヒー飲料は、
繊維素系粘質の添加により、コーヒー成分が飲料中に分
散しており、沈澱を防止することができる。
【００１３】
【発明の効果】以上のように、本発明の密封容器入り高
濃度コーヒー飲料は、コーヒー成分が多量に含有されて
いるにもかかわらず、繊維素系粘質の添加によって、コ
ーヒー成分の沈殿が防止され、長期保存や加温流通販売
によっても沈殿の発生を安定して防止することができ
る。従って、従来、コーヒー専門店等でしか味わうこと
のできなかったエスプレッソコーヒーのようなコーヒー
の風味の強いコーヒー飲料を消費者が手軽に購入するこ
とができる。また、繊維素系粘質がコーヒー飲料の風味
に影響することがないので、コーヒー本来の風味を生か
しつつ、様々な風味に設計することができる。また、従
来の製造方法、製造設備を用いて簡易に製造することが
できる。
【００１４】次に、本発明を実施例を挙げて具体的に説
明する。
（実施例１〜８、比較例１〜３）焙煎したコーヒー豆
を、ドリップ抽出機で常法に従い抽出を行い、可溶性固
形分２．０％の抽出液を得た。この抽出液に表１に示す
原料を添加し、重曹によってｐＨを調製して調合液を得
た。次に、この調合液を６０〜６５℃に加温し、均質機
（イズミフードマシナリー社製）を用い、１５０Ｋｇ／
cm2 の圧力で均質化を行った。その後、８５℃に昇温
し、缶に充填、巻き締めを行い、オートクレーブで殺菌
（１２１℃、２５分）してコーヒー飲料を得た。
【００１５】得られたコーヒー飲料を、６０℃もしくは
室温にて保存し、６０℃保存品については１か月後、室
温保存品については６か月後に開缶し、製造直後品をコ
ントロールとして、沈殿物、脂肪の浮遊物の発生有無及
び風味を専門パネラー２０名にて官能評価した。その結
果を表１にあわせて示す。
【００１６】
【表１】【００１７】以上の結果から、実施例品はいずれも加温
していたり、乳成分が添加されていたりするにもかかわ
らず、長期間に亘ってコーヒー成分由来の沈殿物や脂肪
の浮遊物が認められなかった。これに対し、比較例品
は、沈殿が生じた。また、乳成分を含有したもの（比較
例３）は、脂肪の浮遊物が生じた。Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-concentration coffee beverage containing a large amount of soluble solids (coffee component) derived from coffee beans, such as espresso coffee. More specifically, the present invention relates to a high-concentration coffee beverage in a sealed container which does not produce sediment derived from the coffee component for a long period of time even though it contains a large amount of the coffee component. [0002] In recent years, with the spread of vending machines, coffee beverages sealed in containers such as cans and bottles have been sold throughout the year. In addition, various types of coffee beverages in sealed containers have been developed with the diversification of consumer preferences, and the types of coffee beverages have been increasing. Therefore, there is a demand for the development of a type of beverage different from regular coffee type beverages, such as conventional coffee containing milk, roasted beans, and blended coffee in which the degree of roasting is adjusted.
One such new type of coffee is espresso coffee. Espresso coffee is a beverage with a high coffee component extraction concentration from coffee beans and a strong coffee flavor, and has recently gained popularity in coffee specialty stores and the like. However, when a high-concentration coffee beverage such as espresso coffee is stored in a sealed container for a long period of time, or when heated and sold in a vending machine, coffee components precipitate, which impairs the flavor and appearance of the beverage. Was. Heretofore, methods for preventing the occurrence of such precipitation include emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin and propylene glycol fatty acid ester, and carrageenan, xanthan gum, sodium caseinate and the like. There is a method of adding a stabilizer. However, with this method,
Although the effect of delaying the generation of the precipitate derived from the coffee component is slightly obtained, the coffee component is large as in the case of espresso coffee, and when the storage is performed for a long period of time, the precipitation also occurs. [0004] As another method of preventing precipitation, precipitation is prevented by adding an alkali metal salt at the time of preparing a coffee beverage to raise the pH. The amount of alkali metal salt required to prevent precipitation also increases, and as a result,
The flavor will be worse. Also, besides coffee ingredients,
When a milk component is contained, the fat globules in the milk component once emulsified are destroyed by the salting-out phenomenon of the alkali metal salt, and there is a problem that oil droplets float on the surface of the coffee liquid. For this reason, the conventional coffee beverage has a limit in the concentration of the coffee component, and when enhancing the flavor of the coffee, it is the present situation that the flavor is supplemented with an additive such as a fragrance. Was far away. SUMMARY OF THE INVENTION [0005] The present invention has been made in view of the above-mentioned circumstances, and relates to a cause of precipitation of a high-concentration coffee beverage such as espresso coffee containing a large amount of coffee components. As a result of the investigation, it was found that the main component of the precipitate was coffee bean-derived hemicellulose, and the precipitate was generated by depositing and polymerizing on the bottom of a container such as a can or a bottle. As a result of further study on factors that can inhibit the polymerization and precipitation of hemicellulose, the addition of fibrous mucilage results in a faster deposition rate of fibrous mucilage than hemicellulose, and hemicellulose that is deposited later is reduced. The present inventors have found that the frequency of contact between hemicellulose and molecules of the fibrous viscous material is reduced to inhibit polymerization, and as a result, hemicellulose is dispersed in a coffee beverage and precipitation can be prevented. [0006] An object of the present invention is to provide a coffee beverage containing a large amount of a coffee component, which does not cause precipitation due to the coffee component during storage for a long period of time or during heating and distribution. An object of the present invention is to provide a high-concentration coffee beverage in a sealed container having a flavor. [0007] The object of the present invention is to provide a coffee beverage in a sealed container containing a large amount of soluble solids derived from coffee beans, which is characterized by containing a fibrous viscous substance. This is achieved by a high-concentration coffee beverage in a sealed container. Hereinafter, the present invention will be described in detail. The coffee beverage used in the present invention contains a relatively large amount of soluble solids derived from coffee beans (coffee component),
Usually, it contains 0.9% by weight (hereinafter referred to as "%") or more of a coffee component. The cellulose-based viscous material used in the present invention is obtained by treating cellulose with an alkali, and specifically includes crystalline cellulose, sodium carboxymethylcellulose (hereinafter referred to as "CMC"), methylcellulose. And the like. Among them, crystalline cellulose and CMC are more preferable in terms of preventing precipitation. These may be used alone or in combination of two or more. [0010] The amount of the additive is preferably 0.01% or more, more preferably 0.1%, based on the total weight of the coffee beverage.
Set to 1 to 0.2%. When the addition amount is less than 0.01%, it is difficult to obtain the effect of preventing precipitation of the coffee component.
Conversely, if it exceeds 0.2%, the viscosity tends to be high and the flavor of the coffee beverage tends to deteriorate. The high-concentration coffee beverage in the sealed container according to the present invention may be produced according to a conventional method. Methods for extracting coffee include roasting and grinding coffee beans, and conventionally used methods such as a drip method, a siphon method, a jet method, and a counter current method. To obtain a coffee extract. Further, a concentrated solution, a dried product, or the like of the extract extracted by the above method may be used as appropriate. Next, the above coffee extract is mixed with a fibrous viscous material and, if necessary, a sweetener, a dairy product, an oil or fat, an emulsifier,
The coffee beverage of the present invention can be obtained by appropriately adding and mixing a stabilizer, an alkali metal salt, a coloring agent, a flavoring agent, and the like, filling in a container such as a can, a bottle, a paper pack, sealing, and retort sterilization. Alternatively, roasted coffee beans may be ground as required, filled and sterilized with water in a sealed container, and extracted in a sealed container. The high-concentration coffee beverage in the sealed container obtained as described above,
By adding the fibrous viscous material, the coffee component is dispersed in the beverage, and the precipitation can be prevented. As described above, the high-concentration coffee beverage in the sealed container according to the present invention has a high coffee content even though it contains a large amount of coffee component. Precipitation can be prevented, and the generation of precipitation can be stably prevented even by long-term storage or heated distribution. Therefore, a consumer can easily purchase a coffee beverage having a strong coffee flavor, such as espresso coffee, which can only be tasted in a coffee shop or the like. In addition, since the fibrous viscous material does not affect the flavor of the coffee beverage, various flavors can be designed while utilizing the original flavor of the coffee. Further, it can be easily manufactured using a conventional manufacturing method and manufacturing equipment. Next, the present invention will be specifically described with reference to examples. (Examples 1 to 8, Comparative Examples 1 to 3) Roasted coffee beans were extracted by a drip extractor according to a conventional method to obtain an extract having a soluble solid content of 2.0%. The raw materials shown in Table 1 were added to this extract, and the pH was adjusted with sodium bicarbonate to obtain a preparation. Next, this prepared solution was heated to 60 to 65 ° C., and a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.) was used.
Homogenization was performed at a pressure of cm 2 . Thereafter, the temperature was raised to 85 ° C., filling and canning were performed in a can, and sterilization (121 ° C., 25 minutes) with an autoclave to obtain a coffee beverage. The obtained coffee beverage is stored at 60 ° C. or at room temperature, and after 1 month for the product stored at 60 ° C. and 6 months for the product stored at room temperature, the can is immediately opened as a control. The presence / absence of a precipitate and a floating substance of fat and the flavor were sensory evaluated by 20 specialized panelists. The results are shown in Table 1. [Table 1] [0017] From the above results, despite the fact that all of the products of the Examples are heated or to which a dairy component is added, sediment and fat suspended matter derived from the coffee component are generated for a long period of time. I was not able to admit. On the other hand, in the comparative example, precipitation occurred. In the case of containing the milk component (Comparative Example 3), a floating substance of fat was generated.
フロントページの続き (56)参考文献 特開 平２−190166（ＪＰ，Ａ) 特開 平３−65139（ＪＰ，Ａ) 特開 平４−311378（ＪＰ，Ａ) 月刊フードケミカル Ｎｏ．３, 1992，ｐ129−135 Ｎｅｗ Ｆｏｏｄ Ｉｎｄｕｓｔｒ ｙ，Ｎｏ．33，Ｎｏ．９，1991，ｐ６− 11 (58)調査した分野(Int.Cl.7，ＤＢ名) A23F 5/00 Continuation of the front page (56) References JP-A-2-190166 (JP, A) JP-A-3-65139 (JP, A) JP-A-4-311378 (JP, A) Monthly Food Chemical No. 3, 1992, p. 129-135 New Food Industry, No. 33, No. 9, 1991, p6-11 (58) Fields investigated (Int. Cl. 7 , DB name) A23F 5/00
Claims (1)
含む密封容器入りコーヒー飲料であって、繊維素系粘質
を含有してなることを特徴とする密封容器入り高濃度コ
ーヒー飲料。(57) [Claim 1] A coffee beverage in a sealed container containing a large amount of soluble solids derived from coffee beans, characterized by containing a fibrous viscous substance. Highly concentrated coffee beverage in a container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP01803993A JP3501294B2 (en) | 1993-01-09 | 1993-01-09 | High-concentration coffee beverage in a sealed container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP01803993A JP3501294B2 (en) | 1993-01-09 | 1993-01-09 | High-concentration coffee beverage in a sealed container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06205641A JPH06205641A (en) | 1994-07-26 |
| JP3501294B2 true JP3501294B2 (en) | 2004-03-02 |
Family
ID=11960541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP01803993A Expired - Lifetime JP3501294B2 (en) | 1993-01-09 | 1993-01-09 | High-concentration coffee beverage in a sealed container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3501294B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI362245B (en) | 2005-01-31 | 2012-04-21 | Kao Corp | Packaged coffee beverage |
| PL1859684T3 (en) | 2005-03-16 | 2012-06-29 | Kao Corp | Packaged coffee drink |
| JP2010000038A (en) * | 2008-06-20 | 2010-01-07 | Asahi Kasei Chemicals Corp | Coffee beverage composition |
| JP6367051B2 (en) * | 2014-08-29 | 2018-08-01 | キリンビバレッジ株式会社 | Method for producing tea beverage or coffee beverage |
-
1993
- 1993-01-09 JP JP01803993A patent/JP3501294B2/en not_active Expired - Lifetime
Non-Patent Citations (2)
| Title |
|---|
| Ｎｅｗ Ｆｏｏｄ Ｉｎｄｕｓｔｒｙ，Ｎｏ．３３，Ｎｏ．９，１９９１，ｐ６−１１ |
| 月刊フードケミカル Ｎｏ．３，１９９２，ｐ１２９−１３５ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06205641A (en) | 1994-07-26 |
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