JP3756790B2 - Method for producing coffee beverage - Google Patents

Description

【００３１】
なお表中、評価の基準は、「非常に良い」＝６、「良い」＝５、「やや良い」＝４、「普通」＝３、「やや悪い」＝２、「悪い」＝１、「非常に悪い」＝０の７段階とした。
【００３２】
（試験結果：評価２）
実施例１、２、３及び比較例で得られた飲料について、製造直後と加速度経時条件（６０度にて３週間）下に保管したものについてそれぞれ機器分析に供し、クロロゲン酸及び総有機酸の生成量及び変化について分析した。その結果、クロロゲン酸の経時による減少率が抑制（表２）され、また品質劣化の要因である有機酸については生成量の減少及び経時による増加が抑制（表３）されることが明らかとなった。これにより、高品質かつ品質劣化の少ない安定なコーヒー飲料を得ることを可能にした。
【００３３】
【表２】

【００３４】
【表３】

【００３５】
【発明の効果】
電気分解処理もしくは通電処理する事により品質の劣化を防止出来る。
コーヒー飲料では、コーヒー中の成分であるクロロゲン酸の経時による減少率を抑制したり、品質を低下させる因子である乳酸、ギ酸及び酢酸の生成量を抑制できる。
これにより、戸内はもとより戸外に設置した自動販売機や缶ウォーマー等での品質劣化を防止し、更には、ホット販売時の期間を延長できたり、賞味期間の延長を行う事が出来、シェルフライフが延長される。更に、本方法と製造工程中を脱酸素条件下にて行う事により更に品質劣化や安定性を向上することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing coffee or a coffee-related beverage, and more specifically, by subjecting a liquid containing the extracted components of coffee to an electrolysis process or an energization process, at a low temperature or a normal temperature. The present invention relates to a method for producing an excellent beverage that does not deteriorate in flavor and quality even when kept at a high temperature for a long period of time in a hot sale or a vending machine.
[0002]
[Prior art]
In recent years, the amount of consumption of beverages in containers formed by sealing and filling coffee such as canned coffee (or related drinks) in the container has increased in recent years from the viewpoint of convenience as well as consumer preference for coffee. However, unlike in coffee shops and homes, beverages in sealed containers are used for drinking immediately after being extracted from coffee beans and should not take a certain period from production to consumer drinking. I can't.
[0003]
Then, the beverage in a sealed container deteriorates its quality during this period even at room temperature, and in addition, in hot sales, can warmers, and vending machines, it may be stored at a high temperature for a long period of time. Degradation of flavor and quality is promoted.
[0004]
In order to prevent the deterioration of flavor and quality during the storage period, various uses of deterioration inhibitors have been studied, but satisfactory ones have not been developed yet.
[0005]
[Problems to be solved by the invention]
In view of the current state of the art, the present invention has been made for the purpose of newly developing a method for preventing deterioration of coffee extract components, that is, a method for suppressing or preventing quality deterioration.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have studied from various directions, and in view of the current consumer needs that the use of chemical additives such as quality deterioration inhibitors is not preferred, We conducted extensive research focusing on unused quality deterioration prevention systems and long-term storage systems.
[0007]
Then, when the coffee extract (so-called regular coffee) was electrolyzed, it was discovered that the decomposition and deterioration reaction of the coffee extract components were improved and the quality could be maintained for a long time. Furthermore, in addition to coffee, addition of various auxiliary materials to coffee and preparation liquid prepared were confirmed to maintain long-term quality by electrolysis. Further investigation was continued, and when the electrolysis treatment was performed instead of the electrolysis treatment, excellent long-term quality maintenance was confirmed.
[0008]
The present invention has been completed as a result of further research based on such useful new knowledge, and in a beverage produced using a liquid containing a coffee extract, the liquid containing the extract, and The basic technical idea is a new system that prevents reforming and quality deterioration by subjecting a preparation solution to which auxiliary materials have been added to an electrolysis treatment or an energization treatment.
[0009]
In order to practice the present invention, it is necessary to prepare a liquid containing the extracted components of coffee. This liquid includes all liquids containing coffee extracted components from coffee, that is, roasted coffee beans, as well as liquids containing components extracted from coffee. For example, various extraction conditions such as extraction temperature can be changed. Extracted extracts, concentrated solutions, diluted solutions, component fractions obtained by fractionating specific fractions from these, or component fractions such as caffeine-less coffee from which specific fractions have been fractionated and removed All liquids containing ingredients extracted from coffee with hot water or water (0 to 200 ° C.), such as a liquid for drawing, instant coffee, and the like, are included.
[0010]
In extracting the coffee, there is no particular limitation on the blend ratio and roasting degree of the coffee beans, and the coffee beans may be appropriately determined according to a conventional method. Moreover, although it does not specifically limit as an extraction method, The extract and extract obtained by the drip method, the box type, the continuous multi-column type, the kneader type etc. can be used. Also, there is no particular limitation on the extraction temperature. If desired, extract, extract, concentrate, dilute solution, instant coffee lysate, etc. are subjected to chromatographic fractionation to obtain a specific fraction or to obtain a specific fraction. The fraction may be removed.
[0011]
In the present invention, the preparation liquid is prepared by adding an auxiliary material to the liquid containing the extracted components of coffee obtained as described above, and increasing the gauge. Examples of auxiliary materials include all auxiliary materials that do not contain milk components, such as baking soda and other pH adjusters; vitamin C, vitamin E; sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, etc. Emulsifiers; antioxidants; antioxidants; glucose, fructose, maltose, sucrose, trehalose, raffinose, starch, other sugars; sugar alcohols such as erythritol and maltitol, sweeteners; Select and use.
[0012]
The liquid containing the extracted components of coffee thus obtained and / or the prepared liquid is then subjected to an electrolysis process or an energization process.
[0013]
In performing the electrolysis treatment, the apparatus used is not particularly limited as long as it is an apparatus used for decomposing water or the like. For example, there are no problems with a two-tank type partitioned by a diaphragm or a three-pole type in which a DC voltage is switched by a flip-flop circuit. Examples of the diaphragm include neutral diaphragms such as ion exchange membranes and cellulose membranes.
[0014]
Also for the electrolysis method using an ion exchange membrane or a neutral membrane, the liquid containing the extracted component of coffee having the same composition as the cathode side and / or the prepared liquid is passed through the liquid passing through the anode side. Or water containing minerals can be passed. As the water containing minerals, various minerals can be appropriately added and used in pure water in addition to groundwater and tap water. Examples of types of minerals include sodium, potassium, magnesium, calcium and iron, and these minerals may be blended and used.
In addition, the energization process can be performed by removing the diaphragm during the above process.
[0015]
As the electrode, for example, a ferrite electrode, a platinum plated titanium electrode, a titanium platinum fired electrode, or the like can be used for the anode, and a stainless electrode, a platinum plated titanium electrode, a titanium platinum fired electrode, or the like can be used for the cathode.
[0016]
The electrolysis is carried out by applying a direct current in a state where a liquid such as a liquid containing an extraction component is continuously flowing between two electrodes and / or in a staying state, according to a conventional method. The amount of current is 0.1 A or more, preferably 1 to 50 A. The amount of current is appropriately determined depending on factors such as electrical conductivity, distance between electrodes, and concentration. For example, in the case of a liquid flow rate of 4 L / min, the amount of current should be 0.5 to 20 A, preferably 1.0 to 10 A, more preferably 1.5 to 7 A. What is necessary is just to determine the quantity suitably on the basis of quantity.
[0017]
The energization treatment can be performed by removing the partition wall in the above, the current flowing in the liquid is the same as above, and the energization time is 0.001 second to 5 minutes, preferably 0. 005 to 2 minutes is appropriate, but these numerical ranges are just a guide and may deviate from the above ranges.
[0018]
Implementation of electrolysis and / or energization
(1) A liquid containing coffee extracted components.
(2) Preparation liquid with added auxiliary materials. It does not matter before or after gauge up.
Implemented in (1) and / or (2), the electrolysis process and energization process may be performed in either (1) or (2), or both, and the number of times and the combination thereof are exceptional. There is no limitation.
[0019]
The present invention contains extraction components such as a coffee extract obtained by extracting coffee using extraction water, rather than electrolyzing or energizing extraction water or other raw material water used to extract coffee. The liquid is characterized in that it is electrolyzed or energized. The reason why it is preferable to treat the liquid containing the extraction component rather than electrolyzing or energizing the raw material water is that the extraction water or the preparation liquid is directly electrolyzed or energized, rather than electrolyzing or energizing the raw material water. This is because the effect on the content component is greater and the effect can be maintained for a long time.
[0020]
Furthermore, the present invention can be carried out in a deoxygenated state, and the component change does not occur more due to the deoxygenation treatment. In other words, if further oxidative degradation is prevented by deoxygenation treatment, the component change is less likely to occur and quality degradation can be suppressed. Excellent for holding savory coffee for a long time.
[0021]
Implementation in a deoxygenated state means that each treatment is performed in an inert gas atmosphere, an inert gas is blown into the raw material, intermediate product, and final product, the oxygen inside is replaced with an inert gas, or degassing In addition, when the container is filled, the container to be filled is replaced with an inert gas, the head space is replaced with an inert gas, or degassed. be able to.
[0022]
The liquid thus obtained is filled in a container such as a can, bottle, paper, PET bottle, or soft packaging material container, sealed, sterilized as necessary, and made into a sealed container beverage. .
When filling a container that can handle retort sterilization (high temperature / heat sterilization) such as a bottle or can, the container is filled and sealed, and then retort sterilized. In addition, beverages that cannot be retort sterilized, such as bottles, paper, PET, soft packaging materials, and other beverages that cannot be retort sterilized, such as retort sterilization, are sterilized by UHT sterilization or other instantaneous heat sterilization. Fill and seal.
If frozen storage or long-term storage is not required after beverage production, the container need only be filled and sterilization need not be performed.
[0023]
The sealed container-containing beverage obtained as described above may be stored at room temperature or, if necessary, refrigerated, warmed or frozen.
Next, the present invention will be specifically described with reference to examples.
[0024]
[Example 1]
10 kg of coffee beans were extracted with 100 L of hot water to obtain a coffee extract (so-called regular coffee: coffee solids Brix 3.0). The coffee extract was then passed through an ARV electrolyzer at a rate of 4 liters per minute and a 5 A direct current was applied. After separating the anode side and the cathode side with an ion exchange membrane, both of which passed the coffee liquid, the liquid on the cathode side was collected, 0.3 g / L of sodium bicarbonate was added, prepared, and then filled into a can container The coffee beverage was obtained by sterilization with a retort (Fo = 4 or more).
[0025]
[Example 2]
10 kg of coffee beans were extracted with 100 L of hot water, and 0.3 g / L of sodium bicarbonate was added to the obtained coffee extract (coffee solid content Brix 3.0) to prepare. The obtained liquid mixture was passed through an electrolysis apparatus manufactured by ARV at a rate of 4 liters per minute, a 5 A direct current was applied, the anode side was separated by an ion exchange membrane, and both of them passed coffee liquid. The liquid on the cathode side was collected, filled into a can, and sterilized with a retort (Fo = 4 or more) to obtain a coffee beverage.
[0026]
[Example 3]
10 kg of coffee beans were extracted with 100 L of hot water, and 0.3 g / L of sodium bicarbonate was added to the obtained coffee extract (coffee solid content Brix 3.0) to prepare. The obtained preparation liquid was stored in a tank, an electrode was inserted, and a 5 A direct current was applied for 5 seconds without a diaphragm. After the energization treatment, the prepared solution was filled into a can container and sterilized with a retort (Fo = 4 or more) to obtain a coffee beverage.
[0027]
[Example 4]
An electrode was attached to the pipe, and the liquid mixture of the coffee extract and baking soda prepared in the above example was passed through the pipe, thereby conducting an energization treatment (no diaphragm) of the liquid mixture under the following conditions. The energization time was controlled by changing the flow rate of the pipe.
Current: 10A
Energization time: 1 second energization process [0028]
[Comparative example]
0.3 g / L of baking soda was added to the coffee extract (coffee solids Brix 3.0) obtained by extracting 10 kg of coffee beans with 100 L of hot water, prepared, filled in a container, and sterilized with retort (Fo = 4 or more) was obtained.
[0029]
(Test result: Evaluation 1)
As a result of tasting the beverages obtained in Example 1 and Comparative Example by 15 coffee panelists including 5 coffee appraisers, the coffee beverage obtained in Example 1 was compared with the coffee beverage obtained in the Comparative Example, It was confirmed that the aroma and coffee feeling were strong, the quality was good, and it had an original excellent flavor like regular coffee (Table 1).
[0030]
[Table 1]

[0031]
In the table, the evaluation criteria are “very good” = 6, “good” = 5, “somewhat good” = 4, “normal” = 3, “somewhat bad” = 2, “bad” = 1, 7 levels of “very bad” = 0.
[0032]
(Test result: Evaluation 2)
For beverages obtained in Examples 1, 2, 3 and Comparative Examples, those stored immediately after production and under accelerated aging conditions (3 weeks at 60 degrees) were subjected to instrumental analysis, respectively, and chlorogenic acid and total organic acid The amount produced and the changes were analyzed. As a result, the rate of decrease in chlorogenic acid over time is suppressed (Table 2), and the reduction in the amount of organic acid that is a factor of quality deterioration and the increase over time are suppressed (Table 3). It was. This made it possible to obtain a high quality and stable coffee beverage with little quality deterioration.
[0033]
[Table 2]

[0034]
[Table 3]

[0035]
【The invention's effect】
Quality degradation can be prevented by electrolysis or energization.
In coffee beverages, the rate of decrease of chlorogenic acid, which is a component in coffee, with time can be suppressed, and the amount of lactic acid, formic acid, and acetic acid that are factors that degrade quality can be suppressed.
This prevents quality deterioration in vending machines and can warmers installed outside the door as well as in the interior, and further, the hot sale period can be extended and the shelf life can be extended. Life is extended. Furthermore, quality degradation and stability can be further improved by performing the present method and the production process under deoxygenated conditions.

Claims (6)

The liquid containing the extracted components of coffee and / or the mixed solution is electrolyzed or energized by removing the diaphragm in the process, filled in the container, sealed and sterilized or filled in the container after sterilization and sealed. A method for producing a coffee beverage in a sealed container.   The method according to claim 1, wherein in the electrolysis, a liquid on the cathode side (reduction side) is collected.   The liquid containing the extracted component of coffee is at least one selected from an extract, an extract, a concentrated solution, a diluted solution, a component fraction solution, and an instant coffee lysate. The method described in 1.   The method according to any one of claims 1 to 3, wherein the method is carried out under deoxygenation conditions.   A beverage produced by the method according to any one of claims 1 to 4, which retains flavor and quality over a long period of time even at high temperatures.   6. The beverage according to claim 5, wherein the maintenance of flavor and quality is at least one of suppression of decrease in chlorogenic acid and suppression of formation of organic acid.