JP3819417B1 - Containerized coffee beverage - Google Patents
Containerized coffee beverage Download PDFInfo
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- JP3819417B1 JP3819417B1 JP2006020187A JP2006020187A JP3819417B1 JP 3819417 B1 JP3819417 B1 JP 3819417B1 JP 2006020187 A JP2006020187 A JP 2006020187A JP 2006020187 A JP2006020187 A JP 2006020187A JP 3819417 B1 JP3819417 B1 JP 3819417B1
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- 239000001058 brown pigment Substances 0.000 claims abstract description 30
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Landscapes
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Abstract
【課題】クロロゲン酸類を高濃度に含有し、風味が良く、かつ長期間保存時の沈殿の発生を抑制した容器詰コーヒー飲料の提供。
【解決手段】（Ａ）モノカフェオイルキナ酸、（Ｂ）フェルラキナ酸及び（Ｃ）ジカフェオイルキナ酸を含有する飲料であって、
（イ）飲料中に溶解状態で含有する当該成分（Ａ）、（Ｂ）及び（Ｃ）の合計含有量が、０．１９〜４質量％、
（ロ）水を８０質量％以上、
（ハ）褐色色素を食用黄色４号換算で０．００５〜０．０２８質量％
を含有し
（ニ）マグネシウム／ナトリウム質量比率が０．０４〜１、
（ホ）キナ酸／褐色色素質量比率が０．５〜３０
である加熱殺菌処理を施した容器詰コーヒー飲料。
【選択図】なし[Problem] To provide a packaged coffee beverage containing a high concentration of chlorogenic acids, having a good flavor, and suppressing the occurrence of precipitation during long-term storage.
A beverage containing (A) monocaffeoylquinic acid, (B) ferulacinic acid, and (C) dicaffeoylquinic acid,
(I) The total content of the components (A), (B) and (C) contained in the beverage in a dissolved state is 0.19 to 4% by mass
(B) 80% by mass or more of water,
(C) Brown pigment is 0.005-0.028 mass% in terms of food yellow No. 4
(D) Magnesium / sodium mass ratio is 0.04 to 1,
(E) A quinic acid / brown pigment mass ratio of 0.5 to 30
A container-packed coffee drink that has been subjected to heat sterilization.
[Selection figure] None
Description
本発明は生理効果上有用とされるクロロゲン酸類を溶解状態において高濃度に含有し、風味が良くかつ長期保存時の沈殿を抑制した容器詰コーヒー飲料に関する。 The present invention relates to a packaged coffee beverage that contains chlorogenic acids that are useful for physiological effects in a high concentration in a dissolved state, has a good flavor, and suppresses precipitation during long-term storage.
コーヒー飲料は嗜好性が高く、焙煎豆を挽いたものやコーヒー抽出液を乾燥、造粒加工したいわゆるインスタントコーヒーは広く世界中で愛飲されている。一方、日本特有の文化として、工業的に製造された容器詰コーヒー飲料が特に風味重視の観点から飲みやすく工夫されて販売され、日常の飲み物として親しまれている。 Coffee beverages have high palatability, and so-called instant coffee made by grinding roasted beans or dried and granulated coffee extract is widely enjoyed all over the world. On the other hand, as a culture peculiar to Japan, industrially produced container-packed coffee drinks are sold with special ease of drinking from the standpoint of flavor, and are popular as everyday drinks.
このように食経験の豊富なコーヒー飲料であるが、コーヒーに含まれる有効成分についてもカフェインやクロロゲン酸類などに関して多くの研究がなされている。特にクロロゲン酸類については、例えば抗高血圧作用や自律神経失調による全身倦怠疲労感、易疲労などの不定愁訴症候群改善、血管内皮機能改善作用などが報告されている（例えば、特許文献１〜３参照）。 Thus, although it is a coffee drink with abundant food experience, many researches are also carried out regarding caffeine, chlorogenic acids, etc. about the active ingredient contained in coffee. In particular, for chlorogenic acids, for example, anti-hypertensive action and feeling of general fatigue due to autonomic insufficiency, improvement of indefinite complaint syndrome such as easy fatigue, and vascular endothelial function improving action have been reported (for example, see Patent Documents 1 to 3). .
現在、市販飲料として販売されている容器詰コーヒー飲料を見てみるとアメリカンタイプのものからコーヒー特有のコクを志向したものまで、ブラックコーヒー、砂糖、ミルク配合品を含めて多くの銘柄がある。しかしながら、それらに含まれるクロロゲン酸類の配合量は比較的低い。具体的な含有量としては容器詰コーヒー飲料中に０．０５〜０．１質量％が含まれる程度に過ぎない。 At present, there are many brands, including black coffee, sugar, and milk blends, ranging from American-type to coffee-oriented ones that look at container-packed coffee beverages sold as commercial beverages. However, the amount of chlorogenic acids contained in them is relatively low. As specific content, it is only a grade in which 0.05-0.1 mass% is contained in a container-packed coffee drink.
また最近の日本市場における市販容器詰コーヒー飲料で中核を成す容器容量は１９０〜３００ｇが主流で、特に１９０ｇ容量品の需要が伸びてきている状況にある。従って限られた容器容量の中で生理効果を顕著に発現させるに十分な量のクロロゲン酸類を含有させるには飲料を高濃度化する必要性が出てくる。 In addition, the main container capacity of commercial container-packed coffee drinks in the Japanese market is 190 to 300 g, and demand for 190 g capacity products is growing. Therefore, it is necessary to increase the concentration of the beverage in order to contain a sufficient amount of chlorogenic acids in order to express the physiological effect remarkably in a limited container capacity.
容器詰コーヒー飲料の保存安定性を高める方法はこれまでにも多数提案されている。例えばコーヒーエキスの製造方法として中塩基性又は弱塩基性アニオン交換樹脂と接触させてギ酸、酢酸、プロピオン酸などの低分子量体を吸着除去する方法、あるいはシリカゲルと接触させて微粒子状混濁物質を除去する方法などがあるが、両者ともに製造上の付帯設備が必要となってしまうと同時に高温下における長期保存後に必要となる香味レベルが明らかに低下してしまうという問題があった（例えば特許文献４、５参照）。
一方、繊維素系粘質を配合する方法やマンナン分解酵素による処理、酸を添加して沈殿成分を除去する方法などがあるが、酵素処理や酸処理では酸味がきついなど明らかに自然な風味が失われてしまうことがわかっている（例えば特許文献６〜８参照）。
On the other hand, there are methods such as blending fibrin-based viscosities, treatment with mannan degrading enzymes, and methods of adding acid to remove precipitated components, but enzyme treatment and acid treatment clearly have a natural taste, such as the sour taste. It is known that it will be lost (see, for example, Patent Documents 6 to 8).
前述の如く、限られた容器容量の中で生理効果を十分に発揮させるに十分な量のクロロゲン酸類を含有させるには、飲料中のクロロゲン酸類量を高くする必要がある。しかしながら、ここで濃いコーヒー抽出液を単に使用し、生理効果上の有効成分であるクロロゲン酸類を通常より高濃度で配合させた場合、長期保存時の沈殿生成速度が顕著に速くなるという課題があることが今回の検討途上で判明した。
一方、従来のコーヒー飲料の安定化手段では、コーヒーの風味を損ねてしまうという問題があった。
そこで逆に、クロロゲン酸類含量の高い生コーヒー豆抽出物（非焙煎植物抽出物）だけでクロロゲン酸類濃度を上げることで、特に濃い抽出液を使用することのない方法を用いた場合、嗜好性上十分満足できないという課題が新たに発生することが今回の検討途上にて判明した。
従って、本発明は、クロロゲン酸類を高濃度に含有し、風味が良く、かつ長期間保存時の沈殿の発生を抑制した容器詰コーヒー飲料を提供することにある。
As described above, the amount of chlorogenic acids in the beverage needs to be increased in order to contain a sufficient amount of chlorogenic acids to sufficiently exert physiological effects in a limited container capacity. However, here, there is a problem that when a dark coffee extract is simply used and chlorogenic acids, which are active ingredients for physiological effects, are added at a higher concentration than usual, the rate of precipitate formation during long-term storage is significantly increased. It became clear during this examination.
On the other hand, the conventional means for stabilizing coffee beverages has a problem that the flavor of coffee is impaired.
On the contrary, by increasing the concentration of chlorogenic acids using only raw coffee bean extract (non-roasted plant extract) with a high content of chlorogenic acids, it is particularly preferable when using a method that does not use a thick extract. In the course of this study, it was revealed that a new problem that the above was not fully satisfied was newly generated.
Accordingly, an object of the present invention is to provide a packaged coffee beverage containing a high concentration of chlorogenic acids, having a good flavor, and suppressing the occurrence of precipitation during long-term storage.
そこで本発明者はコーヒー構成成分を個別に観察する手法によって、コーヒー抽出液中の各成分量と保存安定性の指標である沈殿生成量との関係について検討したところ、特定の褐色色素の量、キナ酸/褐色色素比率及びマグネシウム／ナトリウム比率を制御することにより、飲料中のクロロゲン酸類濃度が極めて高い容器詰コーヒー飲料においても嗜好性が高くかつ長期保存安定性の良い容器詰コーヒー飲料が得られることを見出した。 Therefore, the present inventor examined the relationship between the amount of each component in the coffee extract and the amount of precipitation formed as an index of storage stability by a method of individually observing the coffee components, and the amount of a specific brown pigment, By controlling the quinic acid / brown pigment ratio and the magnesium / sodium ratio, it is possible to obtain a containerized coffee beverage that has high palatability and good long-term storage stability even in a containerized coffee beverage having a very high chlorogenic acid concentration in the beverage. I found out.
本発明は、（Ａ）モノカフェオイルキナ酸、（Ｂ）フェルラキナ酸及び（Ｃ）ジカフェオイルキナ酸を含有する飲料であって、
（イ）飲料中に溶解状態で含有する当該成分（Ａ）、（Ｂ）及び（Ｃ）の合計含有量が、０．１９〜４質量％、
（ロ）水を８０質量％以上、
（ハ）褐色色素を食用黄色４号換算で０．００５〜０．０２８質量％
を含有し
（ニ）マグネシウム／ナトリウム質量比率が０．０４〜１、
（ホ）キナ酸／褐色色素質量比率が０．５〜３０
である加熱殺菌処理を施した容器詰コーヒー飲料を提供するものである。
The present invention is a beverage containing (A) monocaffeoylquinic acid, (B) ferulacinic acid and (C) dicaffeoylquinic acid,
(I) The total content of the components (A), (B) and (C) contained in the beverage in a dissolved state is 0.19 to 4% by mass
(B) 80% by mass or more of water,
(C) Brown pigment is 0.005-0.028 mass% in terms of food yellow No. 4
(D) Magnesium / sodium mass ratio is 0.04 to 1,
(E) A quinic acid / brown pigment mass ratio of 0.5 to 30
The container-packed coffee drink which performed the heat sterilization process which is is provided.
また、本発明は、飲料中の溶解状態の（Ａ）モノカフェオイルキナ酸、（Ｂ）フェルラキナ酸及び（Ｃ）ジカフェオイルキナ酸の合計含有量が０．１９〜４質量％である容器詰コーヒー飲料において、褐色色素を食用黄色４号換算で０．００５〜０．０２８質量％とし、マグネシウム／ナトリウム質量比率を０．０４〜１とし、かつキナ酸／褐色色素質量比率を０．５〜３０とする容器詰コーヒー飲料の沈殿抑制方法を提供するものである。 The present invention also provides a container in which the total content of (A) monocaffeoylquinic acid, (B) ferulaquinic acid and (C) dicaffeoylquinic acid in a beverage is 0.19 to 4% by mass. In the stuffed coffee beverage, the brown pigment is 0.005-0.028 mass% in terms of food yellow No. 4, the magnesium / sodium mass ratio is 0.04-1, and the quinic acid / brown pigment mass ratio is 0.5. The present invention provides a method for suppressing precipitation of a container-packed coffee beverage of ˜30.
本発明の容器詰コーヒー飲料は、各種生理作用を有するクロロゲン酸類を高濃度に含有し、コーヒー本来の良好な風味を有し、かつ長期間保存しても沈殿生成が少なく安定性も良好である。 The container-packed coffee beverage of the present invention contains a high concentration of chlorogenic acids having various physiological functions, has a good flavor inherent to coffee, and has little stability of precipitation even when stored for a long period of time. .
本発明の容器詰コーヒー飲料には、種々のクロロゲン酸類が溶解状態で含まれるが、当該クロロゲン酸類として次のモノカフェオイルキナ酸成分（Ａ）、フェルラキナ酸成分（Ｂ）及びジカフェオイルキナ酸成分（Ｃ）の三種を含有する（図１中、矢印のピークがこれに該当する）。成分（Ａ）としては、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から選ばれる１種以上が挙げられる。成分（Ｂ）としては、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１種以上が挙げられる。成分（Ｃ）としては、３，４−ジカフェオイルキナ酸、３，５−ジカフェオイルキナ酸及び４，５−ジカフェオイルキナ酸から選ばれる１種以上が挙げられる。 The container-packed coffee beverage of the present invention contains various chlorogenic acids in a dissolved state. As the chlorogenic acids, the following monocaffeoylquinic acid component (A), ferlaquinic acid component (B) and dicaffeoylquinic acid are used. It contains three types of component (C) (the peak of the arrow corresponds to this in FIG. 1). As a component (A), 1 or more types chosen from 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid are mentioned. As a component (B), 1 or more types chosen from 3-ferlaquinic acid, 4-ferlaquinic acid, and 5-ferlaquinic acid are mentioned. Examples of the component (C) include one or more selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid.
溶解状態のクロロゲン酸類とは、メンブレンフィルター（ＧＬクロマトディスク２５Ａ，ジーエルサイエンス（株），孔径０．４５μｍ）にてコーヒー飲料を濾過したときにメンブレンフィルターを通過するクロロゲン酸類を意味する。 The dissolved chlorogenic acids mean chlorogenic acids that pass through the membrane filter when the coffee beverage is filtered with a membrane filter (GL Chromatodisc 25A, GL Sciences Inc., pore size 0.45 μm).
本発明において、成分（Ａ）、（Ｂ）及び（Ｃ）の合計含有量は生理効果の発現性と安定性の点から０．１９質量％〜４質量％である。生理効果を顕著に発現させるためには０．１９質量％以上が好ましく、また４質量％を超えるとクロロゲン酸類自身の容器詰飲料中における物理的安定性が損なわれる。当該成分（Ａ）、（Ｂ）及び（Ｃ）の合計含有量は、生理効果の観点から０．２〜３．９質量％が好ましく、より好ましくは０．２５〜３．５質量％であり、特に０．２６〜３質量％、殊更０．３〜２．５質量％が好ましい。物理的安定性を更に高めるためには当該成分（Ａ）、（Ｂ）及び（Ｃ）の合計含有量は１質量％以下が好ましく、より好ましくは０．５質量％以下である。 In the present invention, the total content of the components (A), (B) and (C) is 0.19% by mass to 4% by mass from the viewpoint of the manifestation and stability of physiological effects. In order to express a physiological effect remarkably, 0.19 mass% or more is preferable, and when it exceeds 4 mass%, the physical stability in the packaged drink of chlorogenic acids itself will be impaired. The total content of the components (A), (B) and (C) is preferably 0.2 to 3.9% by mass, more preferably 0.25 to 3.5% by mass from the viewpoint of physiological effects. In particular, 0.26 to 3% by mass, particularly 0.3 to 2.5% by mass is preferable. In order to further increase the physical stability, the total content of the components (A), (B) and (C) is preferably 1% by mass or less, more preferably 0.5% by mass or less.
本発明におけるマグネシウムとナトリウムの質量比率はマグネシウム／ナトリウム＝０．０４〜１、より好ましくは０．０８〜０．７、更に好ましくは０．１２〜０．６、特に好ましくは０．１７〜０．５である。マグネシウム／ナトリウム質量比率が０．０４未満の場合には、塩味が強くなり風味が損なわれ、マグネシウム／ナトリウム質量比率が１を超える場合、保存安定性が損なわれる。 The mass ratio of magnesium and sodium in the present invention is magnesium / sodium = 0.4-1, more preferably 0.08-0.7, still more preferably 0.12-0.6, and particularly preferably 0.17-0. .5. When the magnesium / sodium mass ratio is less than 0.04, the salty taste becomes strong and the flavor is impaired, and when the magnesium / sodium mass ratio exceeds 1, the storage stability is impaired.
コーヒー飲料中のマグネシウム／ナトリウム比を前記の比率に調整するにはアスコルビン酸ナトリウム、水酸化ナトリウム、炭酸水素ナトリウム等のナトリウム塩や塩化マグネシウム、炭酸マグネシウム、グルタミン酸マグネシウム等のマグネシウム塩を添加することにより行なうことができる。 In order to adjust the magnesium / sodium ratio in the coffee beverage to the above ratio, by adding a sodium salt such as sodium ascorbate, sodium hydroxide or sodium bicarbonate, or a magnesium salt such as magnesium chloride, magnesium carbonate or magnesium glutamate Can be done.
本発明の容器詰コーヒー飲料は水を８０質量％以上、正確には８０〜９９．８質量％含有するが、８５〜９９質量％含有するのが好ましい。 The container-packed coffee beverage of the present invention contains 80% by mass or more, more precisely 80-99.8% by mass of water, preferably 85-99% by mass.
本発明の容器詰コーヒー飲料における褐色色素は、コーヒー飲料中に溶解状態で存在する褐色色素を意味し、後述する測定法により分子量２５０，０００以上に相当する画分であり、図２において保持時間が１４分より短いピークがこれに該当する。
褐色色素は、焙煎コーヒーの特徴として知られるが、その性質や構造に関するデータは少なく、未だ不明に近い状態である。なお、溶解状態で存在する褐色色素とは、メンブレンフィルター（ＤＩＳＭＩＣ−１３ＣＰ、セルロースアセテート膜、孔径０．４５μｍ、ＡＤＶＡＮＴＥＣ東洋（株））にてコーヒー飲料を濾過したときにメンブレンフィルターを通過する褐色色素を意味する。
The brown pigment in the container-packed coffee beverage of the present invention means a brown pigment present in a dissolved state in the coffee beverage, and is a fraction corresponding to a molecular weight of 250,000 or more according to the measurement method described later. This corresponds to a peak shorter than 14 minutes.
Brown pigment is known as a characteristic of roasted coffee, but there are few data on its properties and structure, and it is still almost unknown. In addition, the brown pigment | dye which exists in a dissolved state is a brown pigment | dye which passes a membrane filter, when a coffee drink is filtered with a membrane filter (DISMIC-13CP, a cellulose acetate membrane, the hole diameter of 0.45 micrometer, ADVANTEC Toyo Co., Ltd.). Means.
本発明における褐色色素（食用黄色４号（別名タートラジン）換算）の含有量は、風味の点から０．００５〜０．０２８質量％である。含有量が０．００５質量％未満では、コーヒー飲料特有の良好な苦味が得られにくく、０．０２８質量％を超えるとクロロゲン酸類濃度が０．１９質量％以上の容器詰コーヒー飲料では、保存の早期に沈殿物質が生成しやすくなる。 Content of the brown pigment | dye (food yellow 4 (alias tartrazine) conversion) in this invention is 0.005-0.028 mass% from the point of flavor. When the content is less than 0.005% by mass, it is difficult to obtain a good bitterness peculiar to coffee beverages. When the content exceeds 0.028% by mass, in a packaged coffee beverage having a chlorogenic acid concentration of 0.19% by mass or more, Precipitated substances are easily generated early.
本発明におけるキナ酸と褐色色素の質量比率は、好ましくはキナ酸／褐色色素（食用黄色４号換算）＝０．５〜３０、より好ましくは２〜３０、更に好ましくは４〜３０、更に好ましくは６〜３０、更に好ましくは６〜２８、更に好ましくは６〜２６、更に好ましくは６〜２４、更に好ましく７〜１６である。この比率が３０を超えるとキナ酸による初期の風味が芳しくなく、また保存後においては褐色色素由来とされる特有の豊かな香味が損なわれる。また、０．５未満の場合苦味が口に残りやすく好ましくない。 The mass ratio of quinic acid and brown pigment in the present invention is preferably quinic acid / brown pigment (in terms of food yellow No. 4) = 0.5-30, more preferably 2-30, still more preferably 4-30, still more preferably. Is 6 to 30, more preferably 6 to 28, still more preferably 6 to 26, still more preferably 6 to 24, and still more preferably 7 to 16. If this ratio exceeds 30, the initial flavor due to quinic acid is not good, and after storage, the unique rich flavor derived from brown pigment is impaired. On the other hand, if it is less than 0.5, the bitterness tends to remain in the mouth, which is not preferable.
キナ酸と褐色色素の質量比率は、例えばキナ酸を別に添加したり吸着剤により除去することにより調整することができる。また、コーヒー抽出物を吸着剤により処理し、キナ酸に対して褐色色素濃度の高い製剤を調製し、これを添加することにより調整することもできる。
なお、キナ酸には、キナ酸の塩は含まれるが、成分（Ａ）、（Ｂ）及び（Ｃ）のようなアシル体は含まれない。
The mass ratio of quinic acid and brown pigment can be adjusted, for example, by adding quinic acid separately or removing it with an adsorbent. Moreover, it can also adjust by processing a coffee extract with an adsorbent, preparing a formulation with a high brown pigment concentration with respect to quinic acid, and adding this.
Quinic acid includes quinic acid salts, but does not include acyl compounds such as components (A), (B) and (C).
本発明の３−カフェオイルキナ酸（Ｄ）、４−カフェオイルキナ酸（Ｅ）の質量比率は、コーヒー飲料の風味の点からＥ／Ｄ＝０．６〜１．２が好ましく、より好ましくはＥ／Ｄ＝０．６５〜１．１５、更に好ましくはＥ／Ｄ＝０．７〜１．１、特に好ましくはＥ／Ｄ＝０．８〜１である。また、３−カフェオイルキナ酸（Ｄ）、５−カフェオイルキナ酸（Ｆ）の質量比率は、コーヒー飲料の風味の点からＦ／Ｄ＝０．６〜３が好ましく、より好ましくはＦ／Ｄ＝０．７〜２、更に好ましくはＦ／Ｄ＝０．７５〜１．８、特に好ましくはＦ／Ｄ＝０．８〜１．５である。 The mass ratio of 3-caffeoylquinic acid (D) and 4-caffeoylquinic acid (E) of the present invention is preferably E / D = 0.6 to 1.2, more preferably from the viewpoint of the flavor of the coffee beverage. Is E / D = 0.65 to 1.15, more preferably E / D = 0.7 to 1.1, and particularly preferably E / D = 0.8 to 1. Further, the mass ratio of 3-caffeoylquinic acid (D) and 5-caffeoylquinic acid (F) is preferably F / D = 0.6 to 3, more preferably F / D from the viewpoint of the flavor of the coffee beverage. D = 0.7-2, more preferably F / D = 0.75-1.8, particularly preferably F / D = 0.8-1.5.
本発明における加熱殺菌法は当該殺菌処理はＦ値（２５０°Ｆ（１２１℃）：日本防菌防黴学会編、防菌防黴ハンドブック、ｐ６４２（技報堂出版）参照）が２０分、更に３０分以上、特に４０分以上となるようにするのが微生物学的な長期保存安定性向上の観点から好ましい。 In the heat sterilization method according to the present invention, the sterilization treatment has an F value (250 ° F (121 ° C): edited by the Japanese Society for Antimicrobial Prevention and Antimicrobial, Handbook of Antibacterial and Antifungal, p642 (published by Gihodo Shuppan)) for 20 minutes, further 30 minutes From the viewpoint of improving microbiological long-term storage stability, it is particularly preferable that the time be 40 minutes or longer.
本発明の容器詰コーヒー飲料は、常法に従い焙煎コーヒー豆及び／又はその粉砕物から水又は熱水で抽出し、殺菌処理した後、容器詰するか、あるいは容器詰した後殺菌処理することによって得ることもできる。 The container-packed coffee beverage of the present invention is extracted from roasted coffee beans and / or pulverized products thereof with water or hot water according to a conventional method, sterilized, and then packaged or sterilized after being packaged. Can also be obtained.
また、かかる通常の方法だけでなく、当該焙煎コーヒー豆抽出液に、クロロゲン酸類を含有する植物の非焙煎又は低焙煎植物抽出物を混合してクロロゲン酸類含有量を調整することができる。ここで非焙煎又は低焙煎植物抽出物の調製に用いるクロロゲン酸類を含有する植物としては、コーヒー豆、サンザシ、ブドウ、センキュウ、トウキ、オウレン、ウコン、アギ、カンショ、モロヘイヤ等が挙げられるが、コーヒー飲料の風味調整上の容易性の観点からコーヒー豆が好ましい。従って、通常の焙煎コーヒー抽出液に生コーヒー豆抽出物又は低焙煎コーヒー豆抽出物を混合してクロロゲン酸類の組成を調整することもできる。また、単一の焙煎度からなるコーヒー豆を使用してコーヒー抽出液を調製することも、複数の焙煎度からなるコーヒー豆を使用して抽出液を調製することもできる。 In addition to such a normal method, the roasted coffee bean extract can be mixed with a non-roasted or low-roasted plant extract of a plant containing chlorogenic acids to adjust the chlorogenic acid content. . Examples of plants containing chlorogenic acids used for the preparation of non-roasted or low-roasted plant extracts include coffee beans, hawthorn, grapes, nematodes, toki, auren, turmeric, agi, sweet potato, morroheia and the like. Coffee beans are preferred from the viewpoint of ease of flavor adjustment of coffee beverages. Therefore, the composition of chlorogenic acids can be adjusted by mixing a green coffee bean extract or a low roast coffee bean extract with a normal roast coffee extract. Moreover, a coffee extract can be prepared using coffee beans having a single roast degree, or an extract can be prepared using coffee beans having a plurality of roast degrees.
本発明で用いるコーヒー豆の種類は、特に限定されないが、例えば、ブラジル、コロンビア、タンザニア、モカ等が挙げられる。豆の種類としては、アラビカ種、ロブスタ種が挙げられる。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。焙煎は通常の方法で行えばよく、焙煎の程度は所望する呈味により適宜調整すればよい。具体的には、焙煎を深くすると苦みが強くなり、焙煎が浅いと酸味が強くなる。焙煎豆のＬ値の上限としては、３１以下、より好ましくは２８以下、更に好ましくは２５以下であることが風味の点から好ましい。また焙煎豆のＬ値の下限としては好ましくは１６以上、より好ましくは１８以上、更に好ましくは２０以上、特に好ましくは２２以上が焙煎豆内に含有されるクロロゲン酸類の残存量が高くて良い。 Although the kind of coffee bean used by this invention is not specifically limited, For example, Brazil, Colombia, Tanzania, mocha etc. are mentioned. Examples of the beans include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended. The roasting may be performed by a normal method, and the degree of roasting may be appropriately adjusted according to the desired taste. Specifically, when the roasting is deepened, the bitterness becomes strong, and when the roasting is shallow, the acidity becomes strong. The upper limit of the L value of roasted beans is preferably 31 or less, more preferably 28 or less, and even more preferably 25 or less from the viewpoint of flavor. Further, the lower limit of the L value of roasted beans is preferably 16 or more, more preferably 18 or more, still more preferably 20 or more, and particularly preferably 22 or more because the residual amount of chlorogenic acids contained in the roasted beans is high. good.
生コーヒー豆抽出物は生コーヒー豆を必要に応じて粉砕し、エタノール、含水エタノール、メタノール等を用いて室温から１００℃で抽出するのが好ましい。生コーヒー豆抽出物の市販品としてはフレーバーホルダーＲＣ−３０Ｒ等が挙げられる。 The raw coffee bean extract is preferably extracted from room temperature to 100 ° C. using pulverized raw coffee beans as necessary and using ethanol, hydrous ethanol, methanol or the like. Examples of commercially available raw coffee bean extract include flavor holder RC-30R.
本発明で定義するコーヒー飲料とはコーヒー飲料等の表示に関する公正競争規約に定めるコーヒー入り清涼飲料、コーヒー飲料、コーヒーを全て含めたものを意味する。 The coffee beverage defined in the present invention means a soft drink containing coffee, a coffee beverage, and a coffee that are all defined in the fair competition rules concerning the display of coffee beverages and the like.
本発明で定義するシングルストレングスとは容器詰飲料を開封後、常態として薄めずにそのまま飲めるものをいい、飲用時に薄めて飲むことが前提である濃縮コーヒーは本発明の範疇から明確に除かれる。 Single-strength as defined in the present invention refers to what can be drunk as it is without diluting after opening the packaged beverage. Concentrated coffee, which is premised on diluting at the time of drinking, is clearly excluded from the category of the present invention.
また本発明のコーヒー飲料には、所望により、ショ糖、グルコース、フルクトース、キシロース、果糖ブドウ糖液、糖アルコール等の糖分、乳成分、抗酸化剤、ｐＨ調整剤、乳化剤、香料等を添加することができる。乳成分としては、生乳、牛乳、全粉乳、脱脂粉乳、生クリーム、濃縮乳、脱脂乳、部分脱脂乳、練乳等が挙げられる。
本発明のコーヒー飲料のｐＨとしては、４〜７、更に５〜７が飲料の安定性の面で好ましい。
In addition, sucrose, glucose, fructose, xylose, fructose glucose liquid, sugar alcohol and other sugars, milk components, antioxidants, pH adjusters, emulsifiers, flavors, etc. may be added to the coffee beverage of the present invention as desired. Can do. Examples of milk components include raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk, condensed milk, and the like.
The pH of the coffee beverage of the present invention is preferably 4 to 7, and more preferably 5 to 7 in terms of beverage stability.
抗酸化剤としては、アスコルビン酸又はその塩、エリソルビン酸又はその塩等が挙げられるが、このうちアスコルビン酸又はその塩等が特に好ましい。 Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, etc. Among them, ascorbic acid or a salt thereof is particularly preferable.
乳化剤としてはショ糖脂肪酸エステル、グリセリン脂肪酸エステル、微結晶セルロース、レシチン類、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル等が好ましい。 As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, microcrystalline cellulose, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like are preferable.
本発明に用いる容器としては、ＰＥＴボトル、缶（アルミニウム、スチール）、紙、レトルトパウチ、瓶（ガラス）等が挙げられる。 Examples of the container used in the present invention include PET bottles, cans (aluminum, steel), paper, retort pouches, bottles (glass), and the like.
本発明における殺菌処理は、金属缶のように容器に充填後、加熱殺菌できる場合にあっては食品衛生法に定められた殺菌条件で行われる。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、あらかじめ食品衛生法に定められた条件と同等の殺菌条件、例えばプレート式熱交換器で高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用される。また無菌下で加熱殺菌後、無菌下でｐＨを中性に戻すことや、中性下で加熱殺菌後、無菌下でｐＨを酸性に戻す等の操作も可能である。 The sterilization treatment in the present invention is performed under the sterilization conditions stipulated in the Food Sanitation Law when the container can be sterilized by heating after filling into a container like a metal can. For items such as PET bottles and paper containers that cannot be sterilized by retort, sterilization conditions equivalent to those stipulated in the Food Sanitation Law in advance, such as high-temperature and short-time sterilization using a plate heat exchanger, are cooled to a certain temperature. A method such as filling the container is adopted. In addition, after sterilization under heat, the pH may be returned to neutral under aseptic conditions, or after sterilization under heat under neutral conditions, the pH may be returned to acidity under aseptic conditions.
実施例１〜７及び比較例１〜５
１．コーヒー抽出液の調製方法
ハイカットコーヒーミル（カリタ製、目盛り：３と４の中間）にて、焙煎したコーヒー豆（アラビカ種）２種類をそれぞれ粉砕し、ステンレス製篩（目開き３５５μｍ）にて篩分け、篩上に残った粉砕豆を抽出に供した。
ステンレス製ドリップ抽出機を用いて、９５℃のお湯にて抽出し、抽出液を得た。この抽出液を２０℃まで冷却した後、遠心分離（８，０００ｒｐｍ、３０分間、２０℃）を行い、沈殿した固形物を除去した。コーヒー抽出液Ａのキナ酸含量及び褐色色素含量（食用黄色４号換算）は、それぞれ０．２質量％及び０．０１６６質量％であった。コーヒー抽出液Ｂのキナ酸含量及び褐色色素含量（食用黄色４号換算）は、それぞれ０．４質量％及び０．０２８７質量％であった。また、コーヒー抽出液Ａに過酸化水素を２％となるように添加し、室温下７２時間攪拌した。本抽出液に対してカタラーゼ処理を行い、過酸化水素を除去した。得られたコーヒー抽出液Ｃのキナ酸含量および褐色色素含量（食用黄色４号換算）は、それぞれ０．１７質量％および０．００５質量％であった。
Examples 1-7 and Comparative Examples 1-5
1. Preparation method of coffee extract Two kinds of roasted coffee beans (Arabica type) were pulverized in a high-cut coffee mill (made by Carita, scale: between 3 and 4), respectively, and a stainless steel sieve (mesh 355 μm) The crushed beans remaining on the sieve were subjected to extraction.
Using a stainless steel drip extractor, extraction was performed with 95 ° C. hot water to obtain an extract. The extract was cooled to 20 ° C. and then centrifuged (8,000 rpm, 30 minutes, 20 ° C.) to remove the precipitated solid. The quinic acid content and brown pigment content (in terms of food yellow No. 4) of the coffee extract A were 0.2% by mass and 0.0166% by mass, respectively. The quinic acid content and brown pigment content (converted to food yellow No. 4) of the coffee extract B were 0.4% by mass and 0.0287% by mass, respectively. Moreover, hydrogen peroxide was added to the coffee extract A so that it might become 2%, and it stirred at room temperature for 72 hours. The extract was subjected to catalase treatment to remove hydrogen peroxide. The quinic acid content and brown pigment content (converted to food yellow No. 4) of the obtained coffee extract C were 0.17% by mass and 0.005% by mass, respectively.
２．コーヒー飲料の調製方法
表１に示す通り各抽出液を混合して、重曹水溶液を添加後、液温８７℃まで加温した後、表１の容器に詰めて加熱殺菌を行い、容器詰飲料を製造した。
2. Preparation method of coffee beverages As shown in Table 1, after mixing each extract, adding a sodium bicarbonate aqueous solution, heating to a liquid temperature of 87 ° C, filling in the container of Table 1 and sterilizing by heating, Manufactured.
３．クロロゲン酸類の分析
コーヒー飲料組成物のクロロゲン酸類の分析法は次の通りである。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：イナートシル ＯＤＳ−２ 内径４．６ｍｍ×長さ２５０ｍｍ、粒子径５μｍ（ジーエルサイエンス（株））。
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、３（Ｖ／Ｖ）％アセトニトリル溶液、溶離液Ｂ：０．０５Ｍ 酢酸、０．１ｍＭ １−ヒドロキシエタン−１，１−ジホスホン酸、９７（Ｖ／Ｖ）％アセトニトリル溶液。
3. Analysis of chlorogenic acids The method for analyzing chlorogenic acids in the coffee beverage composition is as follows. The analytical instrument used was HPLC. 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: inert sill ODS-2 inner diameter 4.6 mm × length 250 mm, particle diameter 5 μm (GL Sciences Inc.).
The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 1.0 mL / min, UV-VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C., eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1 , 1-diphosphonic acid, 3 (V / V)% acetonitrile solution, eluent B: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 97 (V / V)% acetonitrile solution.
濃度勾配条件
時間 溶離液Ａ 溶離液Ｂ
０分 １００％ ０％
２０分 ８７％ １３％
２５分 ８７％ １３％
２７分 ８５％ １５％
４５分 ８５％ １５％
５５分 ８０％ ２０％
６０分 ０％ １００％
７０分 ０％ １００％
７５分 １００％ ０％
１００分 １００％ ０％
Concentration gradient condition Time Eluent A Eluent B
0 minutes 100% 0%
20 minutes 87% 13%
25 minutes 87% 13%
27 minutes 85% 15%
45 minutes 85% 15%
55 minutes 80% 20%
60 minutes 0% 100%
70 minutes 0% 100%
75 minutes 100% 0%
100 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，ジーエルサイエンス（株），孔径０．４５μｍ）にて濾過後、分析に供した。
クロロゲン酸類の保持時間（単位：分）（Ａ1）モノカフェオイルキナ酸：１５．７、１９．２、２１．２の計３点（Ａ2）フェルラキナ酸：２１．９、２６．６、２８．１の計３点（Ａ3）ジカフェオイルキナ酸：４２．１、４３．３、５１．８の計３点（図１。図中のＡＵは、Ａｂｓｏｒｂａｎｃｅ Ｕｎｉｔ）。ここで求めた９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。
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, GL Sciences Inc., pore size 0.45 μm), and then subjected to analysis.
Retention time of chlorogenic acids (unit: minute) (A 1 ) Monocaffeoylquinic acid: 15.7, 19.2, 21.2, 3 points in total (A 2 ) Ferlaquinic acid: 21.9, 26.6, 28.1 total 3 points (A 3 ) dicaffeoylquinic acid: 32.1 total 42.1, 43.3, 51.8 (FIG. 1. AU in the figure is Absorbance Unit). From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.
４．褐色色素の分析
コーヒー飲料組成物の褐色色素の分析法は次の通りである。分析はサイズ排除クロマトグラフィーによって行った。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：ＳＰＤ−１０Ａ（(株)島津製作所）、示差屈折率検出器：ＲＩＤ−１０Ａ（(株)島津製作所）、カラムオーブン：ＣＴＯ−１０Ａ（(株)島津製作所）、ポンプ：ＬＣ−１０ＡＴｖｐ（(株)島津製作所）、オートサンプラー：ＳＩＬ−１０Ａ（(株)島津製作所）、システムコントローラー：ＳＣＬ−１０Ａｖｐ（(株)島津製作所）、ガードカラム：ＴＳＫｇｕａｒｄｃｏｌｕｍｎ ＰＷＸＬ 内径６．０ｍｍ×長さ４０ｍｍ（東ソー（株））、カラム：ＴＳＫｇｅｌ Ｇ４０００ＰＷＸＬ 内径７．８ｍｍ×長さ３００ｍｍ、粒子径１０μｍ（東ソー（株））。
分析条件は次の通りである。
サンプル注入量：１０μＬ、流量：０．５ｍＬ／ｍｉｎ、ＵＶ−ＶＩＳ検出器設定波長：４２０ｎｍ（ＡＵＸ ＲＡＮＧＥ：２、ＲＥＣ．ＲＡＮＧＥ：１．００、レスポンス：４、サンプリング周期：１００ｍｓｅｃ）、溶離液：高速液体クロマトグラフィー用蒸留水（関東化学（株））、カラムオーブン設定温度：３５℃。
4). Analysis of brown pigment The analysis method of the brown pigment of the coffee beverage composition is as follows. Analysis was performed by size exclusion chromatography. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: SPD-10A (Shimadzu Corporation), differential refractive index detector: RID-10A (Shimadzu Corporation), column oven: CTO-10A (Shimadzu Corporation), pump: LC-10ATvp (Shimadzu Corporation), autosampler: SIL-10A (Shimadzu Corporation), system controller: SCL-10Avp (Shimadzu Corporation), guard column: TSK guard column PWXL inner diameter 6.0 mm × length 40 mm (Tosoh Corp.), column: TSKgel G4000PWXL inner diameter 7.8 mm × length 300 mm, particle size 10 μm (Tosoh Corp.).
The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 0.5 mL / min, UV-VIS detector setting wavelength: 420 nm (AUX RANGE: 2, REC.RANGE: 1.00, response: 4, sampling period: 100 msec), eluent: Distilled water for high performance liquid chromatography (Kanto Chemical Co., Inc.), column oven set temperature: 35 ° C.
測定対象飲料の開缶から試料注入までの時間は、１５分以内とした。
開缶後直ちに、試料０．１〜０．３ｇを精秤後、高速液体クロマトグラフィー用蒸留水（関東化学（株））にて１０ｍＬにメスアップし、穏やかに転倒攪拌した後、メンブレンフィルター（ＤＩＳＭＩＣ−１３ＣＰ、セルロースアセテート膜，孔径０．４５μｍ、ＡＤＶＡＮＴＥＣ東洋（株））にて濾過し、測定に供した。
ＵＶ−ＶＩＳ検出器にて４２０ｎｍにおける測定を行い、得られたクロマトグラム（図２。図中のＡＵは、Ａｂｓｏｒｂａｎｃｅ Ｕｎｉｔ）について、分子量２５０，０００以上に相当する溶出画分の面積値から、食用黄色４号（東京化成工業（株））を標準物質とし、質量％を求めた。
The time from the opening of the beverage to be measured to the sample injection was within 15 minutes.
Immediately after opening the can, 0.1 to 0.3 g of the sample was accurately weighed, diluted to 10 mL with distilled water for high performance liquid chromatography (Kanto Chemical Co., Ltd.), gently stirred by inversion, and then the membrane filter ( This was filtered through DISMIC-13CP, cellulose acetate membrane, pore size 0.45 μm, ADVANTEC Toyo Co., Ltd.) and subjected to measurement.
The chromatogram obtained by measuring at 420 nm with a UV-VIS detector (Fig. 2. AU in the figure is Absorbance Unit) is calculated from the area value of the eluted fraction corresponding to a molecular weight of 250,000 or more. Yellow 4 (Tokyo Chemical Industry Co., Ltd.) was used as a standard substance, and mass% was determined.
本発明における食用黄色４号とは、５−ヒドロキシ−１−（４−スルホフェニル）−４−（４−スルホフェニルアゾ）−３−ピラゾールカルボン酸＝三ナトリウム塩（Ｃ１６Ｈ９Ｎ４Ｎａ３Ｏ９Ｓ２）（分子量５３４．３７）を８５．０％以上含むものであり、Ｆｏｏｄ Ｙｅｌｌｏｗ Ｎｏ．４、タートラジンとして、１９６４年（昭和３９）年７月１５日に食品添加物として指定され、ＦＡＯ／ＷＨＯ、ＥＵ、米国などでも食品添加物として指定されているものである。
（食品安全性セミナー２食品添加物 ２００１年８月２０日 初版第１刷発行１６３頁、及び、食品衛生小六法 平成８年版 ９５９頁）
標準物質である食用黄色４号の含量は、「食品，添加物等の規格基準（昭和３４年厚生省告示第３７０号）の第２添加物」にしたがって確認した。
分子量較正曲線の作成は、各プルラン標準品はＰ−１、Ｐ−５、Ｐ−１０、Ｐ−２０、Ｐ−５０、Ｐ−１００、Ｐ−２００、Ｐ−４００、Ｐ−８００（昭和電工（株））の９点を分子量標準物質として用いた。
In the present invention, food yellow No. 4 means 5-hydroxy-1- (4-sulfophenyl) -4- (4-sulfophenylazo) -3-pyrazolecarboxylic acid = trisodium salt (C16H9N4Na3O9S2) (molecular weight 534.37). ) 85.0% or more, Food Yellow No. 4. Tartrazine is designated as a food additive on July 15, 1964 (Showa 39), and is also designated as a food additive in FAO / WHO, EU, USA, and the like.
(Food Safety Seminar 2 Food Additives August 20, 2001, first edition, issue 163 pages, Food Sanitation Small Six Laws, 1996 edition, pages 959)
The content of edible yellow No. 4, which is a standard substance, was confirmed according to “second additive of standard standards for food, additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)”.
The molecular weight calibration curve was prepared using P-1, P-5, P-10, P-20, P-50, P-100, P-200, P-400, P-800 (Showa Denko) 9 points) were used as molecular weight standards.
５．キナ酸の分析
検体５ｇを水にて５０ｍＬに定容し、高速液体クロマトグラフで測定した。
機種：ＬＣ−１０ＡＤ（（株）島津製作所）
検出器：紫外可視分光光度計 ＳＰＤ−１０ＡＶｖｐ（（株）島津製作所）
カラム：Ｓｈｏｄｅｘ ＲＳｐａｋ Ｃ−８１１ φ８ｍｍ×５００ｍｍ（昭和電工（株））
カラム温度：６０℃
移動相：３ｍｍｏｌ／Ｌ 過塩素酸
反応液：０．２ｍｍｏｌ／Ｌ ブロムチモールブルー含有
１５ｍｍｏｌ／Ｌ リン酸水素二ナトリウム溶液
流量：移動相 １．０ｍＬ／ｍｉｎ、反応液 １．４ｍＬ／ｍｉｎ
測定波長：４４５ｎｍ
（出典：食品衛生検査指針 食品添加物編 ２００３年度版）
5). Analysis of quinic acid 5 g of a sample was made up to 50 mL with water and measured with a high performance liquid chromatograph.
Model: LC-10AD (Shimadzu Corporation)
Detector: UV-visible spectrophotometer SPD-10AVvp (Shimadzu Corporation)
Column: Shodex RSpak C-811 φ8 mm × 500 mm (Showa Denko KK)
Column temperature: 60 ° C
Mobile phase: 3 mmol / L Perchloric acid reaction solution: 0.2 mmol / L containing bromothymol blue 15 mmol / L Disodium hydrogen phosphate solution Flow rate: Mobile phase 1.0 mL / min, reaction solution 1.4 mL / min
Measurement wavelength: 445 nm
(Source: Food Sanitation Inspection Guidelines, Food Additives Edition 2003)
６．水分の測定
水分の測定は常圧加熱乾燥法にて行った。
乾燥助剤としてケイ砂を入れたガラス秤量皿は、予め恒量値を求めておくＷ１（ｇ）。
これに試料を採取し秤量するＷ２（ｇ）。
ウォーターバス上にて予備乾燥を行い、強制循環式温風乾燥機を用いて乾燥する。
シリカゲルデシケーター中にて放冷後、秤量Ｗ３（ｇ）し下式に基づき、計算する。
水分（ｇ／１００ｇ）＝（Ｗ２−Ｗ３）／（Ｗ２−Ｗ１） × １００
6). Measurement of moisture The moisture was measured by a normal pressure heating drying method.
For a glass weighing dish containing quartz sand as a drying aid, a constant value is obtained in advance W1 (g).
A sample is taken and weighed in this W2 (g).
Pre-dry on a water bath and dry using a forced circulation hot air dryer.
After standing to cool in a silica gel desiccator, weigh W3 (g) and calculate based on the following formula.
Moisture (g / 100 g) = (W2-W3) / (W2-W1) × 100
７．ナトリウムの分析
ナトリウム含量の測定は、原子吸光光度法（塩酸抽出）によって行った。
すなわち試料２〜６ｇに、定容時に１％塩酸溶液となるように１０％塩酸を加え、イオン交換水で定容後、吸光度測定を行った。
原子吸光光度計測定は、波長：５８９．６ｎｍ、フレーム：アセチレン−空気にて行った（出典：栄養表示基準における栄養成分等の分析方法等について（衛新第１３号））。
7). Analysis of sodium The sodium content was measured by atomic absorption photometry (hydrochloric acid extraction).
That is, 10% hydrochloric acid was added to 2 to 6 g of the sample so that a 1% hydrochloric acid solution was obtained at the time of constant volume, and the volume was measured with ion-exchanged water, and the absorbance was measured.
Atomic absorption photometry was carried out at a wavelength of 589.6 nm and a frame of acetylene-air (Source: Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards (Eshin No. 13)).
８．マグネシウムの分析
マグネシウム含量の測定は、ＩＣＰ発光分析法によって行った。
試料５〜６ｇをビーカーに採取し、電気炉にて灰化（５００℃、５〜６時間）した。ついで、２０％塩酸を加えホットプレート上にて蒸発乾固し，更に２０％塩酸を加え、ホットプレート上にて加温（１００℃、３０分間）した。濾紙（Ｎｏ．５Ａ）にて濾過後、メスフラスコにて定容し、ＩＣＰ発光分析装置にて測定（測定波長：２８５．２１３ｎｍ）した（出典：栄養表示基準における栄養成分等の分析方法等について（衛新第１３号））。
8). Analysis of magnesium The magnesium content was measured by ICP emission spectrometry.
Samples 5 to 6 g were collected in a beaker and ashed (500 ° C., 5 to 6 hours) in an electric furnace. Then, 20% hydrochloric acid was added and evaporated to dryness on a hot plate, and further 20% hydrochloric acid was added and heated on a hot plate (100 ° C., 30 minutes). After filtration with filter paper (No. 5A), the volume was measured in a volumetric flask and measured with an ICP emission analyzer (measurement wavelength: 285.213 nm) (Source: Analytical method for nutrient components, etc. in nutrition labeling standards) (Eshin No. 13)).
９．風味及び保存安定性評価
表１に示した容器詰コーヒー飲料について風味及び保存安定性について評価を行った。ナトリウム量は炭酸水素ナトリウムにより調整した。
9. Evaluation of flavor and storage stability The flavor and storage stability of the packaged coffee beverages shown in Table 1 were evaluated. The amount of sodium was adjusted with sodium bicarbonate.
風味評価
１：良好、２：やや良好、３：普通、４：やや不快、５：不快
保存安定性（５５℃、１週間保存）
１：ほとんど沈殿なし、２：やや沈殿あり、３：沈殿が発生し商品として望ましくない
Flavor evaluation 1: good, 2: slightly good, 3: normal, 4: slightly uncomfortable, 5: unpleasant storage stability (stored at 55 ° C. for 1 week)
1: Almost no precipitation 2: Slight precipitation 3: Precipitation occurs and is not desirable as a product
表１から明らかなように、モノカフェオイルキナ酸、フェルラキナ酸及びジカフェオイルキナ酸を含有するコーヒー飲料において、褐色色素量を０．００５〜０．２８質量％とし、マグネシウム／ナトリウム質量比率を０．０４〜１に調整し、かつキナ酸／褐色色素質量比率を０．５〜３０とすると、保存安定性が良好であり、かつ風味の良好なコーヒー飲料となる。 As is clear from Table 1, in the coffee beverage containing monocaffeoylquinic acid, ferulacinic acid and dicaffeoylquinic acid, the amount of brown pigment is 0.005 to 0.28% by mass, and the magnesium / sodium mass ratio is When it is adjusted to 0.04 to 1 and the quinic acid / brown pigment mass ratio is 0.5 to 30, the coffee beverage has good storage stability and good flavor.
Claims (4)
（イ）飲料中に溶解状態で含有する当該成分（Ａ）、（Ｂ）及び（Ｃ）の合計含有量が、０．１９〜４質量％、
（ロ）水を８０質量％以上、
（ハ）褐色色素を食用黄色４号換算で０．００５〜０．０２８質量％
を含有し
（ニ）マグネシウム／ナトリウム質量比率が０．０４〜１、
（ホ）キナ酸／褐色色素質量比率が０．５〜３０
である加熱殺菌処理を施した容器詰コーヒー飲料。 A beverage containing (A) monocaffeoylquinic acid, (B) ferlaquinic acid and (C) dicaffeoylquinic acid,
(I) The total content of the components (A), (B) and (C) contained in the beverage in a dissolved state is 0.19 to 4% by mass
(B) 80% by mass or more of water,
(C) Brown pigment is 0.005-0.028 mass% in terms of food yellow No. 4
(D) Magnesium / sodium mass ratio is 0.04 to 1,
(E) A quinic acid / brown pigment mass ratio of 0.5 to 30
A container-packed coffee drink that has been subjected to heat sterilization.
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