JP2016185121A - Coffee drink, and robusta smell reduction method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coffee drink in which the peculiar robusta smell is reduced, and a robusta smell reduction method.SOLUTION: A coffee drink has coffee bean extract, and a material having an orange fragrance, where the coffee beans include robusta coffee beans.SELECTED DRAWING: None

Description

  The present invention relates to a coffee beverage and a method for reducing lob odor.

  Coffee bean varieties used in coffee beverages are roughly classified into Arabica produced in Brazil and Colombia, and Robusta (canephora) produced in Vietnam and Indonesia.

Since Arabica has a larger particle size than Robusta and is highly appreciated in terms of taste and aroma with less miscellaneous taste, it is often used for regular coffee provided at coffee shops and coffee shops.
Robusta, on the other hand, is relatively inexpensive and is available on the market and is easily available, so it is often used for canned coffee, etc. Because it is strong, it is often used for iced coffee.
In addition, the Robusta variety may be provided as a distinctive coffee drink by blending with Arabica.

However, Robusta varieties have a unique odor called “Rob odor” unique to the varieties, and techniques for reducing this lob odor are being studied.
For example, Patent Document 1 discloses that, after grinding raw coffee beans, in the production process of coffee beans in which water is sprayed in the roasting process, when the obtained roasted coffee beans are pulverized, ultra-coarse grinding is performed. Robusta coffee grounds that release the internal silver skin inside the beans from the coarsely ground beans, remove the silver skin along with the fine particles, and reduce the unique flavor called Rob odor by further grinding to a predetermined basic particle size A method for bean modification is disclosed.
Further, Patent Document 2 discloses a method for producing a roasted coffee bean having a high flavor, which removes silver skin adhering to the surface of the green bean by moderately polishing the surface of the green coffee bean, thereby removing the ground coffee By roasting the beans and quenching the coffee beans by spraying the reduced water with impurities removed from the tap water, the roasting heat is immediately dissipated from the coffee beans and the reduced water penetrates into the coffee beans. A method for producing roasted coffee beans is disclosed.

JP 2013-220073 A JP-A-2005-159

In order to obtain the effect of reducing the lob odor, the techniques disclosed in Patent Literatures 1 and 2 need to specify processing conditions and roasting processing for green coffee beans under predetermined conditions. That is, according to the techniques disclosed in Patent Documents 1 and 2, it is necessary to control the processing conditions until the coffee bean extract is obtained from the green coffee beans to be a predetermined condition.
Therefore, even when a general coffee bean (coffee bean extract) that has not been processed as disclosed in Patent Documents 1 and 2 is used, it is referred to as “Rob smell” unique to Robusta species. There is room to consider technologies that can reduce the unique odor.

  Then, this invention makes it a subject to provide the coffee drink by which the unique smell called Rob odor was reduced, and the Rob odor reduction method.

The above problem can be solved by the following means.
(1) A coffee beverage comprising an extract of coffee beans and a substance exhibiting an orange fragrance, wherein the coffee beans include Robusta-type coffee beans.
(2) The coffee beverage according to 1 above, wherein the substance exhibiting an orange fragrance is an orange flavor, and the content of the orange flavor is 0.01 w / v% or more.
(3) The coffee beverage according to 1 or 2 above, wherein the acidity is 0.075 w / v% or less.
(4) A method for reducing the lob odor of a coffee beverage, wherein the coffee bean extract contains a substance exhibiting an orange scent, and the coffee bean includes Robusta-type coffee beans. Odor reduction method.
(5) The method for reducing lob odor as described in (4) above, wherein the substance exhibiting the orange fragrance is an orange flavor, and the content of the orange flavor is 0.01 w / v% or more.
(6) The acidity of the coffee beverage is 0.075 w / v% or less, and the method for reducing a lob odor as described in 4 or 5 above.

  According to the coffee beverage according to the present invention, since it contains a substance exhibiting an orange scent, the orange scent emitted by this substance reduces the unique odor of lob odor and is excellent in terms of flavor. It can be.

  In addition, according to the method for reducing a lob odor according to the present invention, since a substance exhibiting an orange fragrance is contained, the orange fragrance emitted by this substance reduces the unique odor of the coffee drink, the coffee odor, and the coffee drink The flavor of can be improved.

It is a flowchart explaining the content of the manufacturing method of the coffee drink which concerns on embodiment of this invention.

  Hereinafter, the form (embodiment) for implementing the coffee drink which concerns on this invention, and the reduction method of a lob odor is demonstrated.

[Coffee drink]
The coffee beverage according to the present embodiment includes a coffee bean extract and a substance having an orange aroma, and the coffee beans include Robusta-type coffee beans.

(Coffee bean extract)
The coffee beverage according to the present embodiment contains a coffee bean extract.
Here, the coffee bean extract is a liquid containing components extracted from coffee beans, and not only the liquid obtained by extraction from roasted coffee beans, but also the liquid obtained by extraction is concentrated. A concentrated solution, a diluted solution obtained by diluting a liquid obtained by extraction, a solution obtained by drying the liquid obtained by extraction into a powder form (instant coffee), and a liquid obtained by mixing them are also included.

The coffee beans to be used include Robusta (canephora) coffee beans.
Robusta coffee beans are mainly produced in Vietnam and Indonesia, but the production area is not particularly limited.
In addition, the coffee beans to be used may contain coffee beans other than Robusta seeds. Examples thereof include coffee beans of varieties such as Arabica, Reberica, and hybrids of Arabica and Robusta.

(Substance with orange odor)
The coffee beverage according to the present embodiment contains a substance exhibiting an orange scent. This orange scented substance exhibits the effect of reducing the unique scent of “Rob odor” that is characteristic of Robusta species.
Here, the substance having an orange fragrance is a substance that emits an orange-like fragrance, for example, orange flavor (fragrance), orange juice, orange juice concentrate, orange pulp, orange peel (peel), and orange Puree, and orange sauce, orange syrup, orange jelly, etc. containing at least one of these.
The orange flavor may be produced from an orange-derived substance or may not contain an orange-derived substance.

  When the orange scented substance is an orange flavor (fragrance), the orange flavor content is preferably 0.01 w / v% or more, and more preferably 0.02 w / v% or more. When the content of the orange flavor is not less than the predetermined value, the effect of reducing the lob odor can be ensured. The upper limit of the orange flavor content is not particularly limited, but it is 0.10 w / v% or less in order to avoid a situation in which the balance of the flavor of the coffee beverage is lost due to the strong orange scent. And it is sufficient.

  Orange flavor (commercially available: Hasegawa Orange, Hasegawa Fragrance, Orange Flavor, Nagasaka Fragrance, Takasago Orange, Takasago Orange, Saneigen F / F, Saneigen Orange, Hasegawa When using Hasegawa oil (orange, etc.) manufactured by the company, the content described above may be used. However, when using an orange sauce or the like that is produced independently, it is preferable to include an amount equivalent to an orange flavor with a content of 0.01 w / v% or more (an amount that emits an equivalent orange fragrance). For example, when a substance exhibiting an orange fragrance is diluted 1000 times, it tastes orange when drunk, and when it is diluted 10,000 times, a substance that hardly feels orange flavor is standard (0.01 w / v% or more) When it is diluted 10,000 times, it feels an orange flavor when it is drunk, and when it is diluted 100,000 times, it has an orange flavor of almost 0.001 w / v% or more. The content is sufficient.

(Acidity of coffee drink)
The coffee beverage preferably has an acidity of 0.075 w / v% or less, and more preferably 0.065 w / v% or less. When the acidity of the coffee beverage is less than or equal to a predetermined value, it is possible to avoid a situation where the sourness is too high and the evaluation of the flavor is lowered due to the combination with the orange fragrance.
It should be noted that the value of the acidity of the coffee beverage is greatly influenced by the coffee bean extract, and is almost the same as the acidity of the coffee bean extract. And the acidity of the coffee bean extract tends to increase when the proportion of Arabica coffee beans in the coffee beans used is increased, so in order to lower the acidity, the proportion of Robusta coffee beans You can do more.

  And this acidity is acidity of citric acid conversion, and can be measured by neutralization titration method (Japanese Agricultural Standards Article 25 of fruit drink).

(Other)
The coffee beverage according to the present embodiment is a dairy product, fats and oils, coloring agents, sweeteners, high-intensity sweeteners, nutritional supplements, polyphenols that are usually blended as coffee beverages within the range in which the desired effects of the present invention are not inhibited. , Amino acids, antioxidants, fragrances and the like (hereinafter referred to as “additives” as appropriate) can also be added. Examples of dairy products that can be used include milk, skim milk powder, whole milk powder, component-adjusted milk, low-fat milk, non-fat milk, processed milk, fresh cream, concentrated milk, and the like. As fats and oils, for example, vegetable oils and animal fats can be used. As the colorant, for example, caramel color, gardenia color, marigold color, carotene color, anthocyanin color, fruit juice color, vegetable color, synthetic color, and the like can be used. As the sweetener, for example, sugar, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-intensity sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. As a nutritional supplement, vitamins, minerals, etc. can be used, for example. As polyphenols, for example, eriocitrin, catechin and the like can be used. Examples of amino acids that can be used include valine, leucine, and isosilosine. As the antioxidant, for example, vitamin C, vitamin E and the like can be used.
Other additives that can be used include soy milk, cocoa, teas, and the like.
Furthermore, the coffee beverage according to the present embodiment is an alcohol within the range in which the desired effect of the present invention is not hindered (for example, distilled spirits include various spirits such as shochu, brandy, vodka, alcohol for raw materials, etc. It is good also as a coffee drink containing alcohol by adding a combination of seeds or more.
And as for the above-mentioned extract of coffee beans, a substance exhibiting an orange aroma, an additive, and an alcohol, those produced may be used, or those commercially available may be used.

  The coffee beverage according to the present embodiment can be provided in a container. As long as the container can be sealed, a so-called can container made of metal (such as aluminum or steel), a glass container, a plastic bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any one currently in circulation can be applied.

  As described above, according to the coffee beverage according to the present embodiment, since it contains a substance that exhibits an orange fragrance, the orange fragrance emitted by this substance reduces the unique odor of lob odor, It can be set as the coffee drink excellent in the flavor point.

[Coffee beverage production method]
Next, the manufacturing method of the coffee drink which concerns on this embodiment is demonstrated.
As shown in FIG. 1, the method for producing a coffee beverage according to the present embodiment includes an extract manufacturing step S1, a mixing step S2, and a post-processing step S3.

(Extract manufacturing process)
In the extract manufacturing step S1, an extract of coffee beans is manufactured.
Specifically, the coffee beans are subjected to roasting treatment, the roasted coffee beans are pulverized, and the pulverized coffee beans are extracted to produce an extract of coffee beans.
The roasting treatment can be performed by conventionally known methods and conditions such as direct fire roasting, hot air roasting, far-infrared roasting, microwave roasting, and charcoal roasting. Further, the pulverization process and the extraction process can also be performed by conventionally known methods and conditions.
In addition, about the extract of coffee beans, when using what is generally marketed, the extract manufacturing process S1 should just be omitted.

(Mixing process)
In the mixing step S2, a coffee bean extract, an orange scented substance, an additive, and the like are appropriately added to the mixing tank and dissolved and mixed to produce a mixed liquid.
In addition, when using a plurality of coffee beans, the extract may be manufactured together in the extract manufacturing step S1, but the extract is manufactured (or prepared) separately, and the plurality of coffee beans in the mixing step S2 is manufactured. You may mix an extract.

In the mixing step S2, when mixing a plurality of coffee bean extracts, it is preferable to mix so that the acidity of the coffee beverage is 0.075 w / v% or less, and 0.065 w / v% or less. It is more preferable.
Moreover, when using orange flavor (fragrance | flavor) as a substance which exhibits an orange fragrance, it is preferable to mix so that content of an orange flavor may be 0.01 w / v% or more, 0.02 w / v% or more It is more preferable that

(Post-processing process)
In the post-treatment step S3, pH adjustment of the mixed liquid, filtration of the mixed liquid (corresponding to so-called primary filtration), microfiltration of the mixed liquid (corresponding to so-called secondary filtration), filling of the container, and heat sterilization Then, a process such as cooling is selectively performed as necessary. In addition, as a sterilization method, what is necessary is just to carry out on the conditions stipulated by the applicable regulations (Food Sanitation Law in Japan). Representative examples thereof include retort sterilization and ultra-high temperature short time sterilization (UHT sterilization). Moreover, when the container to fill is a metal can, for example, it can sterilize by heating after filling the mixed liquid into the container. On the other hand, those that cannot be sterilized by retort, such as PET bottles and paper containers, are preliminarily sterilized at high temperature and short time in a sterilization condition equivalent to the above, for example, a plate heat exchanger, etc. Or the like.

  In addition, each process performed in extract manufacturing process S1 can be performed in the equipment generally used in order to manufacture a coffee drink, and each process performed in mixing process S2 and post-processing process S3 is performed. , Ready To Drink (RTD) beverages and the like can be used in facilities commonly used.

  As described above, according to the method for producing a coffee beverage according to this embodiment, in the mixing step, since a substance exhibiting an orange fragrance is contained, a unique odor called a lob odor is reduced, and in terms of flavor. An excellent coffee beverage can be produced.

[How to reduce lob odor]
Next, a method for reducing the Rob odor according to the present embodiment will be described.
The method for reducing the lob odor according to the present embodiment is a method in which a coffee bean extract contains a substance exhibiting an orange scent. The coffee beans include Robusta coffee beans.

The method for reducing the lob odor according to the present embodiment includes an orange flavor so that the content in the final product is 0.01 w / v% or more when the substance exhibiting an orange fragrance is an orange flavor. Of 0.02 w / v% or more is more preferable.
In addition, in the method for reducing a lob odor according to this embodiment, the acidity of the coffee beverage is preferably 0.075 w / v% or less, and more preferably 0.065 w / v% or less.
In addition, since the value of the acidity of the coffee beverage does not change significantly before and after the addition of the substance exhibiting an orange fragrance, the acidity of the coffee bean extract used in the method for reducing the lob odor according to the present embodiment, It is preferably 0.075 w / v% or less, more preferably 0.065 w / v% or less.

  As described above, according to the method for reducing the lob odor according to the present embodiment, since the substance exhibiting the orange fragrance is contained, the orange fragrance emitted from the substance has a unique odor called the lob odor of the coffee beverage. And the flavor of the coffee beverage can be improved.

  In addition, in the coffee drink which concerns on embodiment of this invention, its manufacturing method, and the reduction method of a lob odor, about the characteristic and conditions which are not specified, what is necessary is just a conventionally well-known thing, and is obtained by the said characteristic and conditions. Needless to say, there is no limitation as long as the effect is achieved.

Next, an example that satisfies the requirements of the present invention and a comparative example that is not so illustrated will be described, and the coffee beverage and the lob odor reducing method according to the present invention will be described.
First, in Example 1, it will be clarified that substances exhibiting the effect of reducing lob odor among substances exhibiting various fruit aromas.

[Preparation of sample]
The coffee beans shown in Table 1 were pulverized to a predetermined roughness with a coffee mill (Nice Cut Mill KH-100 made by Maruhiro Sangyo Co., Ltd. (Dial 3)), 40 g of pulverized beans after pulverization and 95 ° C. hot water 500 g was put into a beaker. The mixture was stirred 1 minute after the addition, and 2 minutes after the stirring, the whole amount was put into a commercially available paper filter, and the whole amount was drip. And the sample (coffee drink) was prepared by adding a predetermined amount of the substance which shows the fruit fragrance shown in Table 1 to this coffee bean extract, and mixing.
In the table, “degree of roasting” indicates that 4 is the roasting of the deepest roast, and 1 is the roasting of the shallowest roasting.

[Measurement of acidity]
About each sample, in the state of the coffee bean extract, the acidity (acidity in terms of citric acid) of the extract was measured by a neutralization titration method (Article 25 of the Japanese Agricultural Standard for Fruit Beverages). In the table, the acidity in terms of citric acid is simply referred to as “acidity”.
In the examples, the acidity of the coffee bean extract was measured, but the amount of the fruit scented substance such as orange flavor added to each sample was very small and hardly affected the acidity. Therefore, the acidity of the whole sample (coffee beverage) was the same as that of the coffee bean extract.

[Test content: Example 1]
Each sample prepared by the above method was evaluated by four trained professional panels in four stages according to the following evaluation criteria, and the final evaluation was determined by discussion between the panels.

(Rob odor reduction effect: evaluation criteria)
The effect of reducing the lob odor was evaluated by comparing the sample before and after adding the “substance exhibiting fruit aroma” with the sample after the addition.
A: Rob odor was greatly reduced.
◯: Rob odor was reduced.
Δ: Lob odor was slightly reduced.
X: Rob odor was not reduced (no change).

(Comprehensive evaluation: Evaluation criteria)
For the comprehensive evaluation, evaluation was performed on the sample after adding and mixing the “substance exhibiting fruit aroma”.
(Double-circle): It was a very preferable flavor as a coffee drink.
◯: A preferred flavor as a coffee beverage.
(Triangle | delta): It was the flavor acceptable as a coffee drink.
X: It was a flavor unsuitable as a coffee drink.

[Examination of test results: Example 1]
Since Samples 1 to 3 used orange flavor or orange sauce as a substance exhibiting fruit aroma, this orange aroma reduced the lob odor. Moreover, the samples 1-3 became the flavor (or very preferable) as a whole, without the orange fragrance interfering with the flavor as a coffee beverage.

Sample 4 uses lemon flavor as a substance exhibiting fruit aroma, and although the effect of reducing the lob odor was confirmed, the flavor of lemon was strong and the flavor was slightly unsuitable as a coffee drink.
Samples 5 and 6 used apple flavor and strawberry flavor, but the effect of reducing the lob odor was hardly confirmed, and furthermore, the flavor became unsuitable as a coffee beverage.
Samples 7 and 8 are cases where Arabica coffee beans were used for reference, and no lob odor was present. Therefore, even when orange flavor was used, the effect of reducing the lob odor could not be confirmed.

  As described above, from the test results of Example 1, the use of “a substance exhibiting an orange fragrance” such as orange flavor or orange sauce as a substance exhibiting a fruit fragrance can provide an effect of reducing the lob odor. all right.

  Next, in Example 2, the influence which the addition amount of an orange flavor and the acidity of a coffee drink have on each effect (especially the reduction effect of a lob odor) is confirmed.

[Preparation of sample]
The coffee beans shown in Tables 2 and 3 were pulverized to a predetermined roughness by a coffee mill (Nice Cut Mill KH-100 made by Maruhiro Sangyo Co., Ltd. (Dial 3)), 40 g of pulverized beans after pulverization, and 95 ° C 500 g of hot water was put into a beaker. The mixture was stirred 1 minute after the addition, and 2 minutes after the stirring, the whole amount was put into a commercially available paper filter, and the whole amount was drip. And the sample (coffee drink) was prepared by adding predetermined amount of the orange flavor shown to Table 2, 3 to this coffee bean extract, and mixing.

[Measurement of acidity]
The acidity of the extract of each sample was measured by the same method as in Example 1.

[Measurement of Brix]
The Brix (Bx.) Of the extract of each sample was measured using a digital refractometer (RX-5000: manufactured by ATAGO).

[Test content: Example 2]
For each sample prepared by the above method, four trained specialized panels evaluated each in three or four stages according to the following evaluation criteria, and the final evaluation was discussed and determined between the panels.

(Rob odor reduction effect: evaluation criteria)
The effect of reducing the lob odor was evaluated by comparing the sample before and after adding “orange flavor” with the sample after drinking.
A: Rob odor was greatly reduced.
◯: Rob odor was reduced.
Δ: Lob odor was slightly reduced.
X: Rob odor was not reduced (no change).

(Evaluation of acidity change: Evaluation criteria)
The sourness change was evaluated by comparing the sample before and after adding “orange flavor” with the sample after drinking.
◯: The acidity suitable as a coffee beverage was obtained.
(Triangle | delta): It became the acidity acceptable as a coffee drink.
X: It became the acidity unsuitable as a coffee drink.

(Comprehensive evaluation: Evaluation criteria)
The overall evaluation was performed on the sample after adding and mixing “orange flavor”.
(Double-circle): It was a very preferable flavor as a coffee drink.
◯: A preferred flavor as a coffee beverage.
(Triangle | delta): It was the flavor acceptable as a coffee drink.
X: It was a flavor unsuitable as a coffee drink.

[Examination of test results: Example 2]
Since Samples 9 to 14 had orange flavor added, the effect of reducing the lob odor could be confirmed. In particular, samples 9 to 11, 13, and 14 were able to confirm an excellent lob odor reduction effect because the amount of orange flavor added was not less than a predetermined value. In addition, since the amount of orange flavor added was small in Sample 12, the effect of reducing the lob odor was slightly weak.
Sample 10 and sample 11 used different types of orange flavors (A, B), but the evaluation of the lob odor reduction effect, the evaluation of acidity change, and the overall evaluation were the same. . Therefore, it was found that the type of orange flavor hardly affects the evaluation. In other words, if an orange flavor is used, a desired effect can be obtained regardless of the type.

Since Samples 15 to 19 had orange flavor added, the effect of reducing the lob odor could be confirmed. In particular, since the acidity of the coffee beverage (acidity of the coffee bean extract) was not more than a predetermined value, Samples 15 to 18 were excellent in evaluation of sourness change and overall evaluation.
Sample 19 had a high ratio of Arabica coffee beans used, and the acidity of the coffee beverage (the acidity of the coffee bean extract) was high, so the acidity was too high, and the tastes fell apart. Overall evaluation was not good.

Since the usage rate of Robusta coffee beans in Samples 20 to 30 was 0%, since there was no lob odor, naturally, even if orange flavor was used, the effect of reducing lob odor could not be confirmed. .
Even if Arabica coffee beans are used as in Samples 27-30, if the acidity of the coffee beverage (the acidity of the coffee bean extract) exceeds a predetermined value, the orange flavor is added. It turned out that evaluation will worsen.

As described above, from the test results of Example 2, it was found that an excellent lob odor reduction effect can be obtained when the amount of orange flavor added is equal to or greater than a predetermined value.
Moreover, from the test result of Example 2, when the orange flavor is added when the acidity of the acidity of the coffee beverage (acidity of the coffee bean extract) is not more than a predetermined value, the evaluation of the acidity change and the overall evaluation are It turned out to be excellent.

S1 Extract manufacturing process S2 Mixing process S3 Post-processing process

Claims (6)

A coffee bean extract and an orange scented substance,
The coffee bean comprises a Robusta coffee bean. The orange-scenting substance is an orange flavor,
The coffee beverage according to claim 1, wherein the content of the orange flavor is 0.01 w / v% or more.   Acidity is 0.075 w / v% or less, The coffee drink of Claim 1 or Claim 2 characterized by the above-mentioned. A method for reducing the lob odor of coffee beverages,
The coffee bean extract contains a substance with an orange scent,
The method for reducing lob odor, wherein the coffee beans include Robusta coffee beans. The orange-scenting substance is an orange flavor,
The method for reducing a lob odor according to claim 4, wherein the content of the orange flavor is 0.01 w / v% or more.   The acidity of the coffee beverage is 0.075 w / v% or less, and the method for reducing the lob odor according to claim 4 or 5.

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