JP6218035B2 - Coffee beverage containing fine powder of roasted coffee beans and malt extract - Google Patents

Description

  The present invention relates to a container-packed coffee beverage obtained by blending finely pulverized coffee beans obtained by finely pulverizing roasted coffee beans and then heat-sterilizing them.

  In recent years, many container-packed coffee drinks filled in containers such as cans and plastic bottles have been developed and marketed. With the diversification of consumer preferences for such coffee beverages, there is an increasing demand for the development of coffee beverages, such as those with higher quality, higher quality, more functional, and those with new scents and tastes. It is growing. In view of this, coffee beverages containing finely ground coffee beans have been proposed.

  As a coffee beverage containing such a finely pulverized product, for example, a coffee flavor enhancer (Patent Document 1) containing a coffee bean pulverized product having an average particle size of 2 μm or less, or extraction of coffee beans It is known that a coffee paste (Patent Document 2) obtained by mixing a coffee extract obtained by concentrating a liquid and coffee beans finely pulverized to an average particle size of 30 to 50 μm is mixed with a favorite beverage such as canned coffee. . In addition, a coffee beverage using a finely ground coffee bean as a main raw material has also been proposed (Patent Document 3).

  On the other hand, coffee beverages containing a malt extract have been proposed. The purpose of blending the malt extract is to produce a non-mutagenic coffee beverage (Patent Document 4), a nutrient source necessary for the growth of yeast in an alcoholic coffee drink (Patent Document 5), barley, brown rice and soybeans. It is a sweetener (patent document 6) of the coffee drink using the coffee substitute extract which is a hot-water extract of the roasting composition.

JP 2005-124486 A JP 2007-289035 A JP 2005-318812 A JP-A-3-33297 Japanese Patent Laid-Open No. 10-291206 JP-A 61-293343

  A coffee beverage obtained by blending fine powder of roasted coffee beans is characterized by a fragrant fragrance (roasted incense) derived from roasted coffee beans. However, in the case of container-packed beverages that are stored for a long period of time (especially in the form of oxygen-permeable containers), roasted incense may be caused by the effects of heat history such as heat sterilization or storage in a refrigerated state, or light irradiation There exists a problem that it is easy to reduce or change and a flavor changes easily.

  An object of the present invention is to provide a container-packed coffee beverage that contains a fine powder of roasted coffee beans with improved storage stability of roasted incense.

  As a result of intensive studies to solve the above problems, the inventors of the present invention obtained a roasted coffee bean fine powder (insoluble coffee powder) finely pulverized to a specific particle size and an extract of roasted coffee beans. The present invention is completed by finding that a container-packed coffee beverage obtained by further blending a malt extract with a coffee beverage obtained by blending can stably maintain roasted aroma from roasted coffee bean fine powder. It came to.

That is, although not limited to this, this invention includes the following.
(1) An insoluble coffee powder having a median diameter of 50 to 300 μm obtained by finely pulverizing roasted coffee beans, and an extract of roasted coffee beans obtained by subjecting the pulverized roasted coffee beans to an extraction process, A coffee beverage containing a malt extract and manufactured by heat sterilization.
(2) The blending amount (B) of the malt extract with respect to the water-insoluble solid content (A) per 100 mL of coffee drink is [(B) / (A)] = 0.005 to 5 on the basis of the dry weight. The coffee drink as set forth in (1).
(3) The coffee beverage according to (1) or (2), wherein the malt extract is a non-fermented malt extract.
(4) The coffee beverage according to any one of (1) to (3), which has a pH of 5.5 to 7.0.

  According to the present invention, it is possible to obtain a non-alcoholic container-packed coffee beverage that maintains a good roasted fragrance for more than 3 months even at room temperature. Even if this container-packed coffee drink is drunk at refrigerated temperature, it can enjoy good coffee flavor (rich aroma and flavor) without perceiving excessive bitterness caused by roasted coffee beans fine powder. It is a beverage.

  The term “coffee beverage” as used herein refers to a beverage product produced using a coffee component as a raw material and subjected to a heat sterilization process. The type of product is not particularly limited, but “Coffee”, “Coffee drink”, and “Soft drink with coffee”, which are the definitions of “Fair competition rules regarding the display of coffee drinks” certified in 1977, are mainly cited. Also, in beverages made from coffee, those with a milk solid content of 3.0% by weight or more are treated as “milk beverages” under the “Fair Competition Rules for Labeling of Drinking Milk”. Is included in the coffee beverage of the present invention.

  Here, the coffee content (in the present specification, also referred to as an extract of roasted coffee beans) refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, roasting, The solution which extracted the ground coffee bean using water, warm water, etc. is mentioned. Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.

  The coffee beverage of the present invention comprises the above-mentioned coffee content (roasted coffee bean extract), roasted coffee bean fine powder (insoluble coffee powder) finely ground to a specific particle size, and malt extract. It is characterized by blending. These will be described in detail below.

(Insoluble coffee powder)
The “insoluble coffee powder” of the present invention refers to a product obtained by pulverizing roasted coffee beans (roasted coffee bean fine powder). Here, “roasted coffee beans” are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.

  The roasted coffee beans that are the raw material for the insoluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow Using a floor-type or pressure-type device, the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans. However, when the roasting degree is high, the oil and fat components are likely to be deposited on the surface of the coffee beans, and it becomes difficult to grind, or the fine powder obtained by the grinding treatment tends to cause caking. From this viewpoint, roasted coffee beans roasted to be about 45 to 70, preferably about 50 to 60, using the value (Agtron value) measured with an Agtron color meter as an index is suitably used. The type of coffee beans is not limited, and either Arabica or Robusta can be used, but Robusta is an example of a preferred embodiment.

  The roasted coffee beans are pulverized to obtain the insoluble coffee powder of the present invention. The pulverization treatment is preferably performed within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting. If the standing time after roasting is long, the oil and fat component tends to precipitate on the surface of the coffee beans.

  In the dry pulverization treatment, it is preferable to coarsely pulverize to a median diameter of 1 mm or less and then finely pulverize. By coarsely pulverizing in advance before fine pulverization, fine pulverization can be performed more efficiently in a short time, and scattering of coffee aroma (flavor) can be minimized. There is also an advantage that the particle size distribution can be narrowed. The coarse pulverization is performed so that the median diameter is about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited. Various types of pulverizers such as a roll mill, a ball mill, and a stone mill can be used.

  The insoluble coffee powder is pulverized so as to have a median diameter of 50 to 300 μm. A powder having a median diameter of more than 300 μm may give an uncomfortable feeling to the texture such as texture and touch when blended in a beverage. A more preferable upper limit of the degree of fine grinding is a median diameter of 250 μm or less, and more preferably 200 μm or less. In addition, when the pulverization treatment is performed until the median diameter is less than 50 μm, the storage stability effect of the present invention tends not to be obtained. A more preferable lower limit of the degree of pulverization is a median diameter of 70 μm or more, more preferably 80 μm or more, and particularly preferably 90 μm or more. The method of fine pulverization is not particularly limited, and various types of pulverizers such as a roll pulverizer, an impact pulverizer such as a bar hammer type and a pin hammer type, and an airflow pulverizer can be used. A type pulverizer is preferably used.

  The particle size is generally expressed as a distribution of abundance ratios for each particle size, which is called a particle size distribution. The reference of the existence ratio includes a volume reference and a number reference. In this specification, the existence ratio is represented by a volume reference, and can be measured by a measuring device based on a laser diffraction / scattering method. An example of the measuring device is a microtrack particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.). In the present specification, the particle size of the finely pulverized roasted coffee beans is expressed as a median size. The median size is 50% of the cumulative data of the particle size. When divided into two, it is a diameter in which the larger side and the smaller side are equal.

  The insoluble coffee powder in the present invention is blended so that the water-insoluble solid content (A) per 100 mL of coffee beverage is 0.01 to 1 g, preferably 0.1 to 0.5 g. Here, the water-insoluble solid content refers to a solid content (weight) obtained by collecting the insoluble solid content in the beverage on a filter paper and drying it.

  In general, container-packed coffee drinks are stored and sold at room temperature, sold refrigerated at 5 to 10 ° C., or kept at 55 ° C. and sold in winter. The coffee beverage containing the roasted coffee bean fine powder tends to change its flavor depending on the drinking temperature, and particularly when drunk at a refrigerated temperature (5 to 10 ° C.), the bitter taste of the roasted coffee bean fine powder is remarkable. There is a problem that it is expressed and the palatability is lowered. However, coffee beverages containing the above-mentioned insoluble coffee powder and soluble coffee powder, even when drunk at refrigerated temperatures, are less likely to perceive the excessive bitterness caused by roasted coffee bean fine powder and have a good coffee flavor (rich) Fragrance and flavor). If the water-insoluble solid content per 100 mL of beverage is less than 0.01 g, the sufficient effect of the present invention may not be obtained. If the water-insoluble solid content per 100 mL of beverage exceeds 1 g, it feels rough during drinking. Sometimes.

(Malt extract)
The insoluble coffee powder-containing coffee beverage of the present invention contains a non-fermented malt extract as an essential component. Here, in the present specification, “non-fermented malt extract” refers to an extract obtained by extracting non-fermented malt with warm water or the like, and this extract is not fermented. That is, the coffee beverage of the present invention is different from beer and beer flavored beverages that use fermented malt extracts and is a non-alcoholic coffee beverage.

  By germinating wheat, enzymes such as α-amylase, which decomposes starch into dextrin, and β-amylase, which hydrolyzes the linear glucose of amylose and dextrin to produce maltose are produced. Then, in the step of roasting the germinated malt raw material, saccharification occurs due to the action of the enzyme, and a malt extract having a sweetness, richness and umami unique to malt can be obtained. The production of the malt is carried out by a selection / granulation process, an immersion process and a germination process. For malt, when the raw wheat absorbs water, first the root buds extend to the outside of the grain, and at the same time the leaf buds extend in the tip direction along the inside of the shell skin on the back side of the grain, but do not extend from the shell skin at the tip to the outside. Use the one that has stopped germination. As raw material barley, barley such as Nijo barley and Rojo barley can be used, and Nijo barley is particularly preferably used from the viewpoint of flavor. In addition, germination has many germination methods such as Kasten germination method, Wanderhaufen germination method, Flexibox germination method, Tower germination method, Tromel germination method, etc. Any method may be used.

  As the malt extract of the present invention, a malt extract obtained by roasting and saccharification and then extraction with warm water is preferably used. The roasting temperature of the malt may be set as appropriate, but is usually about heating temperature: 150 to 240 ° C. (preferably 170 to 220 ° C.) and heating time: about 5 to 60 minutes (preferably 10 to 45 minutes). Malt saccharification may be performed by degrading starch by the action of an enzyme contained in the malt, and saccharification enzymes such as α-amylase and glucoamylase may be added.

  For the extraction of malt, a known method such as stirring extraction or column extraction can be employed. The conditions are: temperature: 80 to 97 ° C. (preferably 85 to 97 ° C.), extraction time: 5 to 45 minutes (preferably 10 to 30 minutes), and 3 to 30 parts by weight (1 part by weight of malt ( Extraction is preferably carried out with hot water at a ratio of 5 to 20 parts by weight. The malt may be pulverized before saccharification or extraction.

  The beverage according to the present invention can contain a malt extract to suppress a decrease or change in preferred roasted incense derived from insoluble coffee powder even when stored for a long period of time, and maintain the flavor immediately after production. is there. The blending amount (B) of the malt extract is the content mass ratio of the component (A) and the component (B) [(B ) / (A)] is preferably 0.005 to 5, more preferably 0.01 to 2.

(Other ingredients)
Usually, the coffee raw material is weakly acidic, but in order to maintain the stability of the milk component, in the case of a milk-filled coffee beverage packed in a container, a pH adjuster is usually added, and the pH is about 5.5 to 7.0. The pH is preferably adjusted to be in the neutral range of pH 6.0 to 7.0. However, at the stage of pH adjustment, there is a problem that the flavor (for example, faint acidity) and taste inherent to the coffee raw material are lost. However, the coffee beverage containing the insoluble coffee powder and malt extract of the present invention has a pH of about 5.5 to 7.0, preferably a neutral region of pH 6.0 to 7.0. It is a coffee beverage that is sufficiently imparted with a taste and that maintains the taste of the coffee after long-term storage. Here, the pH adjuster used is not limited as long as it is an alkaline substance when dissolved in water. Specifically, sodium bicarbonate (sodium hydrogen carbonate), sodium carbonate, potassium carbonate, sodium hydroxide, water Examples include potassium oxide, trisodium phosphate, and tripotassium phosphate.

(Packed beverage)
As described above, the coffee beverage of the present invention is a container-packed coffee beverage with improved storage stability of roasted incense. As a container filled with the coffee beverage of the present invention, the coffee beverage is appropriately selected according to the sterilization method or the storage method. Any one of commonly used containers such as an aluminum can, a steel can, a PET bottle, a glass bottle, and a paper container can be used.

The heat sterilization in this specification is a method of heating to a high temperature and sterilizing for a short time and then filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method). It refers to a retort sterilization method in which a retort treatment is performed after filling. The heat sterilization conditions may be appropriately selected according to the characteristics of the coffee beverage preparation and the storage container to be used, but in the case of the UHT sterilization method, usually at 120 to 150 ° C. for about 1 to 120 seconds, preferably 130 to The conditions are about 145 ° C. for about 30 to 120 seconds. In the case of the retort sterilization method, the conditions are usually about 110 to 130 ° C. for about 10 to 30 minutes, preferably about 120 to 125 ° C. for about 10 to 20 minutes.
Evaluation of flavors such as roasted incense of coffee beverages can be performed by sensory evaluation. For example, the strength of roasted aroma and coffee flavor are evaluated for coffee beverages after heat sterilization treatment and after long-term storage.

  EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.

[Example 1]
(1) Preparation of insoluble coffee powder Robusta coffee beans were roasted by a conventional method until the Agtron value reached 50-60 (about 55) to obtain roasted coffee beans. This roasted coffee bean was finely pulverized with a roll-type pulverizer until the particle size became about 105 μm in median size to obtain roasted coffee bean fine powder (insoluble coffee powder). In this example, a microtrac particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., model: MT3300EXII) was used for measuring the particle size. The measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data. Was the median diameter.
(2) Preparation of roasted coffee bean extract Robusta coffee beans were roasted by an ordinary method until the Agtron value was 45 to 49, to obtain roasted coffee beans. Using this roasted coffee bean as a raw material, extraction with hot water is performed to obtain a coffee extract, which is then spray-dried to obtain a soluble coffee powder having a median diameter of about 270 μm (an extract of roasted coffee beans) Got.
(3) Preparation of coffee beverage Using the insoluble coffee powder (roasted coffee bean fine powder) prepared in (1) above and the roasted coffee bean extract prepared in (2) above, mixing in the formulation of Table 1 (100% by weight in total) and pH was adjusted to 6.5 with sodium hydrogen carbonate to obtain a coffee blend.

  After sterilizing the coffee mixture under heat sterilization conditions in accordance with the Food Sanitation Law, 150 g each is filled into a thermoplastic resin container, and the container lid is heat-sealed and sealed, and the container-packed coffee beverage (water-insoluble solid content: 0) .2 g / 100 mL). Moreover, what was manufactured similarly except not mix | blending malt extract (comparative example 1) was manufactured as a comparison. The amount of water-insoluble solid content was measured by the following method.

(Measurement of water-insoluble solid content)
Stir the sample (coffee beverage) at a constant temperature of 25 ° C to a uniform state, and 10 g is quantified in a centrifuge tube. Using a tabletop centrifuge (KOKVSAN H-28F), the processing temperature is 20 ° C and the rotation speed is 3000 rpm. And centrifuged for 10 minutes. After measuring the dry mass of the filter paper having a retained particle diameter of 5 μm, the supernatant solid content after centrifugation in the centrifuge tube was collected by vacuum filtration. Next, ion-exchanged water was added to the centrifuge tube, and the mixture was stirred and centrifuged again under the same conditions for 10 minutes. The supernatant solid content after centrifugation in the centrifuge tube was collected on the filter paper by vacuum filtration. The remaining solid was also collected on the filter paper, washed with water, and filtered under reduced pressure. The total amount of ion-exchanged water used for washing was 100 mL. After the filter paper was dried, the mass was measured, and the water-insoluble solid content (mass%) was calculated by the following formula.

  [Water-insoluble solid content (mass%)] = [(filter paper weight after drying (g)) − (initial dry weight of filter paper (g))] / 10 (g) × 100

(4) Sensory evaluation After two kinds of container-packed coffee drinks were stored at room temperature for 3 months, what was cooled to a refrigeration temperature (5 to 10 ° C.) was subjected to sensory evaluation. The sensory evaluation was performed by five expert panelists, and the strength of roasted incense was expressed as ++: very strong, +: strong, ±: normal, −: weak, and the most frequently evaluated.
(5) Results Table 2 shows the results. In the coffee beverage of the present invention containing the insoluble coffee powder, the roasted coffee bean extract and the malt extract, the roasted aroma was remarkably maintained.

Claims (3)

An insoluble coffee powder having a median diameter of 50 to 300 μm obtained by finely pulverizing roasted coffee beans, an extract of roasted coffee beans obtained by subjecting the pulverized roasted coffee beans to an extraction process, and a malt extract A coffee beverage produced by heat sterilization,
The amount of malt extract for coffee the water insoluble solids per beverage 100 mL (A) is (B), on a dry weight basis, [(B) / (A )] = 0.005~5 der is,
The water-insoluble solid content (A) in the coffee beverage is 0.01 to 0.5% by mass,
The malt extract is obtained by roasting malt, saccharification and extraction with warm water, or roasting malt and extraction with warm water.
The coffee beverage.   The coffee drink according to claim 1, wherein the malt extract is a non-fermented malt extract.   The coffee drink of Claim 1 or 2 whose pH is 5.5-7.0.